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Chopped Liver and Bagel

Chopped Liver and Bagel


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Chopped Liver and Bagel

Who says chopped liver has to be served only on Shabbos and Jewish Holidays? 'A cholesterol boost on bagel', as he calls it, is my brother's best for Sunday breakfast!


  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min


8 Servings


  • 4 large onions, chopped
  • 1 tsp brown sugar
  • 1/4 cup oil/schmaltz for frying (Ok so you'll start your diet on Monday!)
  • 4 hard-boiled eggs
  • 250g (1/2 lb) ready grilled chicken livers
  • 1 chicken stock cube dissolved in 1/2 - 3/4 cup boiling water
  • salt and pepper to taste


Fry the onions and sugar in the oil or schmaltz in a large pot until golden brown. Caramelizing the onions is the secret to that special tasting liver!
While the onions are frying, hard boil the eggs.  Remove the onions from the heat once they are brown.
Wash the chicken livers in cold water and remove any burnt bits, membranes and sinews.
Add the livers to the onions and mix well until all the livers are well coated with onions and oil.  Add half to three-quarters of the dissolved chicken stock, reserving a bit in case you want to add it once you have minced everything together.
Place it back onto the stove, bring to the boil, mixing well and scraping all the brown bits off the bottom of the pot.  That’s where the flavour sits!  Once it starts to boil, remove from the heat.
Mince the liver, onions and eggs with a hand or electric mincer.  Add salt and pepper to taste.
Should you want a smoother texture (only you can be the judge of that – you know your family!), add the reserved chicken stock.
Place a bowl of chopped liver on a large plate.  Place a spreading knife alongside it and surround the bowl of liver with bagel/pita chips.
To make liver pate, mince the already-minced liver through the machine again and add a little chicken stock, which will give it an even smoother texture.  If you want to make a really smoother liver pate, place all the ingredients before mincing straight from the frying pan into a food processor and blend until smooth.
Decorate the liver as you would for a special occasion with grated boiled egg in any creative design.



About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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