Updated: I originally forgot to list matzah in the ingredient list below.
Years ago, ACAAC (=a certain allegedly anonymous commenter) and one of his coworkers used to have a running lunchtime joke.
Occasionally, one of the entrees at their workplace’s cafeteria </reason #89744 for making aliyah: kosher cafeterias at work> was liver steak.
Inevitably, the coworker would point to the liver and ask for some “heavy”. (Liver in Hebrew is כבד (kaved), which is also the word for – you guessed it - “heavy.”)
To which ACAAC would respond:
“That’s not heavy. That’s my brother…”
An excellent source of iron (I admit to major liver cravings when I was pregnant), chopped liver is
nevertheless not something you’d want to have every day something you wish was healthy enough to have every day…
But IMNSHO, it works perfectly as a delicious yom tov treat.
- 4-5 large onions, chopped
- Oil (I use canola)
- ½ kilo broiled chicken liver (Gratuitous aliyah plug: Pre-broiled liver is readily available throughout Israel. </reason #89745 for making aliyah>)
- 3 hardboiled eggs, peeled
- (updated) 1 matzah, broken up
- [(optional) Dash of cinnamon (Although this is our family’s [no-longer] secret ingredient, I prefer to omit it.)]
Sauté onion in oil until golden brown. Add liver and heat through. Remove from heat and pour liver, onions, and oil into a meat grinder or [fleishig] food processor. (I use the latter.) Add remaining ingredients, and process until desired consistency is achieved.
!שבת שלום ומבורך