Chopped liver with eggs and onions, my way

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

Type de plat: Salad, Side dish

Cuisine: Ashkenaz

Diet: Gluten Free

Niveau de prix: 3 — Reasonable

Difficulté: 2 — Easy

Prep Time: 15 min­utes min­utes

Cook Time: 20 min­utes min­utes

Total Time: 35 min­utes min­utes

Author: La Marmite

A clas­sic Ashkenazi recipe, which I have total­ly revis­it­ed (and un-koshered)

Print Recipe

Ingredients

• 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
• Salt
• Pepper
• 1 clove Garlic
• 4 Tablespoon Raspberry vine­gar
• 200 ml Fresh cream

Instructions

Preparation

• 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.

Dressing

• 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)