I have totally revisited — and "un-cashered" — this traditional Ashkenazi recipe. So much so that I no longer dare call it by its original name, "Tsibeless met ei".
I have found other variations, such as a recipe that "Provençalizes" them with muscatel, thyme and sultanas, to be tested!
Tsibeless met ei, a totally revisited Ashkenazi recipe
The оrіgіnаl recipe, of which you can find many versions on the net, for example here, is a "poor man's" and cold country dish, comforting, which holds well in the body. I have made many changes:
- I use whole hard-boiled eggs, not just the white (as in the recipe for chopped eggs with onions (gehakte Eier)
- I don't really chop the livers, I cut them into small pieces before cooking, which I keep as they are
- I add rather oriental spices (advieh, cumin)
- I make a deglazing with flavoured vinegar (raspberry, pomegranate, etc)
- and above all, a crime against kosher law, I add cream at the end of the cooking process!
The result: tasty livers with a lot more lamb's lettuce than in the original recipe, and a variety of flavours. Some people who are not "crazy" about livers appreciate my recipe.
The fact that I deglazed and then, once the ѵіnеgаr had been absorbed, added more cream gave the livers a tender texture underneath a surface that had been made almost crunchy by cooking them raw at the beginning of the recipe. The juices mix with the livers and coat the chopped onions.
The sauce that results from my recipe makes it possible to use these lіѵеrѕ in a salad with potatoes or pasta that will be topped with it. This salad can be eaten hot, warm or cold, as you prefer.
Chopped liver with eggs and onions, my way
- 500 g Poultry liver
- 4 Egg
- 2 Onion
- 1 Tablespoon Peanut oil
- 1⁄2 Teaspoon Advieh for chicken (Iranian spice mix, optional)
- 1⁄2 Teaspoon Cumin
- 1 clove Garlic
- 4 Tablespoon Raspberry vinegar
- 200 ml Fresh cream
- Prepare the livers, trimming them (remove the nerves, hearts if still attached), separate the lobes and cut each lobe into two or three pieces.
- Finely chop the onions.
- Peel and degerminate the garlic clove, chop finely.
- Boil the water for the hard-boiled eggs.
- Brown the chopped onions in the pan, with a little oil. Remove when translucent and set aside.
Cooking the livers
- Heat the oil in the pan over high heat, with the advieh and cumin, as soon as they start to smell good, after a minute or two, add the livers.
- Remove well, after one to two minutes, when the entire surface of the livers has turned dark brown, lower the heat to medium. Be careful: the livers will crackle and drops of oil will jump out.
- Add the onions and garlic.
- Add salt and pepper.
- Cook the livers for another 8 minutes, stirring frequently.
- Raise the heat and add the vinegar, on the bottom of the pan. Stir well.
- When the vinegar is gone (2 to 3 minutes) turn the heat down to medium again.
- Add the cream, stir well and cook for another 5 minutes or more, till the cream is completly reduced.
- Scale the eggs and chop them coarsely with a knife. You don't want to turn the yolks into a puree.
- Stir together and serve (or chill to serve lukewarm)