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.
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Ingredients
- 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.)]
- Salt
- Pepper
Directions
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
Can I come to your house for some? Ever since I married my awful offal hater I haven't made chopped liver. I miss making my chopped liver. Cinnamon.... hmmmmmm..... my secret is frying the onions in shmaltz (shhhhhhhh).
ReplyDeleteThis looks good but I'll wait until we get pre-broiled liver too.
ReplyDeleteDid you send this to KCC?
ReplyDeleteHi, Everyone! I updated this post, because I accidentally left the matzah off the ingredient list.
ReplyDeleteMiriyummy - Any time! :-)
Ilana-Davita - Not that I've ever broiled liver myself, but I remember how messy and what a big job it was when my mother used to do it when I was a child.
Batya - Yes, and thank you for asking.
I have some already broiled liver in my freezer that I forgot to serve on Rosh Hashana. No one here starved, but it might be nice to bring it out on Shabbat of Sukkot.
ReplyDeleteI'm thinking about your recipe... maybe I'll just warm it up and say, here, eat this! I don't have a meat food processor.
Leora - My parents still have my grandmother a"h's old-fashioned, manual meat grinder which she used for chopped liver.
ReplyDelete