· 2lb chicken livers, rinsed and trimmed
· 2 eggs
· 3 onions
· 1 quart water
· 2 chicken bouillon cubes
· 2 tablespoons vegetable oil
· salt and pepper to taste
Place the livers, eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, and then cool. Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-boiled eggs and the three onions. Salt and pepper to taste. Chill before serving.
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