Chopped liver
Chopped liver ( Hebrew כבד קצוץ, Yiddish געהאַקטע לעבער) is a cold dish popular with Ashkenazi Jews , which is eaten as a starter , especially on Shabbat and on public holidays . In the United States chopped liver than Chopped Liver generally known and is in most delis offered. The dish is also called egg onions (Yiddishאייער צוויבלן) and can be prepared without liver.
Preparation and variations
Chopped liver is made from fried or steamed liver (usually chicken liver , but any other liver from kosher poultry and meat can be used as well), hard eggs , raw or steamed onions, and fat. The ingredients are finely chopped, mixed well, seasoned with salt and pepper and refrigerated. Chopped liver is traditionally eaten on bread or matzo with pickles or radish . If the starter is prepared without liver, raw onions are usually used. The liver can also be replaced with soft-roasted minced eggplant .
literature
- Salcia Landmann : Egg onions , minced liver and eggplant as "minced liver" . In: The Jewish kitchen. Recipes and Stories . Mary Hahn, Munich 1995, pp. 132-142 ISBN 3-87287-421-7
- Gil Marks: Egg and Liver . In: Encyclopedia of Jewish Food . John Wiley and Sons, Hoboken NJ 2010, pp. 171 and 363ff. ISBN 978-0-470-39130-3 excerpts online (English)
