fried liver, look no further than the Balad area during the nights of Ramadan where liver lovers join hands to consume up to 500 kg a night of chopped fried liver sold at about 30 Kibda (liver) stands. A mouthwatering dish of liver fried with veggies costs only SR10 and can fill you up for the rest of the night as you stroll through the fabulous historic area in downtown Jeddah. This has been a Ramadan specialty for a long time with the tradition passing from one generation to another. The pan-fried liver smells good,and so does the money. A small liver stand can serve between 100-200 customers a day, a liver seller said. “We start selling right after the Isha prayers till Suhoor time,” Said Murad, a liver seller fully dressed in traditional Hijazi clothes. “We have our loyal and regular customers who come each night in Ramadan to have their favorite fried liver for dinner.” Although this type of food is sold all over the city, customers prefer to drive a long way to enjoy this special treat in Balad. “We have come from the University District for the special Kibda in Balad,” said Abu Abdulrahman. But was the 20-km long drive worth it? “It is a main dish in Ramadan for the majority of Jeddah residents. It has become synonymous with a night out in Ramadan,” he said. Don't be surprised to see celebrities enjoying their fried liver dish and soda throughout Balad, said one customer. “I have seen many famous soccer players eating here. It is everybody's meal,” he added. As women have joined the liver club, those places have designated areas for families. Umm Faisal, a regular liver shop customer, said she would come to Balad every Ramadan to shop and enjoy a sizzling little dish of Kibda. Advancing a classic argument in favor of Saudi women's good cooking skills, they should be allowed to open up their own kibda shops here, she said. “It may taste much better than that the men make,” she said in a jest. On a little pavement in the Balad area, Ibrahim Al-Bishi, who likes to be called the Liver Master, was busy sautéing the onions in a little oil in the pan when he started to talk about his job. “I started this thing a long time ago when I was a little boy working at a small liver stand,” he said. “When I learned how to do it well, I started my own business.” To succeed in this business, quality and freshness are important. “I only cook fresh lamb liver,” he said. “Customers can tell good liver from bad.” People in the liver food business rent spots in the Balad area from the municipality and the employees undergo a health and security check, a source at the municipality said. – Okaz __
