Chopped Liver is a spread that is very common in Jewish cuisine. It is mostly used as an appetizer, but can also be used as part of a sandwich with rye bread for a main course. Chopped liver is common in kosher delis in the US, Britain, and Canada, and now you can make it at home! Make this appetizer to begin your Passover meal. For more ideas on Passover, click here. 

Ingredients: 

· 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 

Preparation: 

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. 

To browse WOJ exclusive content on other Israeli Kosher Foods, click here.