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Kosher Nexus
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Gehackteh Leber (Chopped Liver)

Ingredients

UNITS SCALE
  • 1 lb raw livers (or buy already broiled from butcher)
  • 2–3 Tbsp olive oil or schmaltz
  • 2 onions, sliced
  • ¼ cup olive oil
  • ⅓-½ cup sweet wine or brandy
  • 2 hard-boiled eggs, chopped
  • fresh thyme
  • salt and pepper, to taste

Instructions

  1. If livers are raw, set oven to broil. Place livers on a baking sheet lined with foil in a single layer.
  2. Broil until livers are just no longer pink in the middle, about 3-4 minutes each side. Allow to cool slightly.
  3. In a large sauté pan over medium heat, add 2-3 Tbsp olive oil or schmaltz. Add onions and cook for 15-20 minutes, until onions are browned.
  4. Place livers, half the onions, ¼ cup olive oil, ⅓ cup sweet wine or brandy and the leaves of 2-3 fresh thyme sprigs into a food processor fitted with blade. Pulse a few times.
  5. Taste, adding around ¼ tsp salt and ⅛ tsp pepper. Add more to taste. You can also add more wine or brandy at this point depending on desired consistency and taste. Pulse a few more times.
  6. Scoop liver mixture into a large bowl. Fold in chopped hard boiled eggs and the other half of the fried onions. Serve with a sprinkle of fresh thyme, if desired.

Notes

The chopped liver can be kept refrigerated in an airtight container for up to four days.