in Middle East

Mamirah's chopped liver

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Ingredients for 2 servings:

  • 250 g chicken liver(s)
  • 2 onions, diced
  • 2 eggs, hard-boiled
  • 2 tbsp oil
  • salt and pepper
  • Paprika powder (rose hot)
  • Marjoram (shredded)
  • Garlic salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

a Shabbat dish

Brown the liver in a little oil and set aside. Brown the diced onions in the frying fat. Place the liver, half of the browned onions, the eggs, and about 2 tablespoons of oil in a blender/food processor and blend until thick and creamy; add a little more oil if needed. Season with salt, pepper, marjoram, paprika, and garlic salt, and mix in the other half of the onions. Let it marinate in the refrigerator. Like hummus, it’s a typical Shabbat dish for us. Delicious with flatbread, but also on toasted ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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