Best 5 Vals Hungarian Jewish Chopped Liver Recipes
**Discover the Delights of Hungarian-Jewish Chopped Liver: A Culinary Journey Through History and Flavor**
In the realm of culinary traditions, Hungarian-Jewish chopped liver stands as a testament to the enduring legacy of Jewish cuisine, where flavors and textures intertwine to create a symphony of taste. This delectable dish, known as "gehakte leber" in Yiddish, embodies the heart and soul of Jewish cooking, passed down from generation to generation. With its creamy, velvety texture and symphony of rich flavors, chopped liver has become a beloved centerpiece at Jewish gatherings and a staple in many households.
This article presents a curated collection of Hungarian-Jewish chopped liver recipes, each offering a unique interpretation of this cherished dish. From the classic recipe, which captures the essence of tradition, to variations that incorporate contemporary ingredients and culinary techniques, these recipes showcase the versatility and adaptability of chopped liver.
As you embark on this culinary journey, you will discover the secrets behind creating the perfect chopped liver, ensuring a smooth and flavorful spread that delights the senses. Learn how to select the freshest ingredients, master the art of seasoning, and achieve the ideal balance of textures.
Whether you are a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of crafting this culinary masterpiece. With step-by-step instructions and helpful tips, you will be able to recreate the magic of Hungarian-Jewish chopped liver in your own home.
So gather your ingredients, sharpen your knives, and prepare to embark on a delectable adventure as you explore the world of Hungarian-Jewish chopped liver.
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Provided by Valerie Alia
Categories Dips and Spreads
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
Nutrition Facts : Calories 257.9 calories, Carbohydrate 8.5 g, Cholesterol 573.1 mg, Fat 14.1 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 4.2 g, Sodium 116.1 mg, Sugar 3 g
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Provided by Valerie Alia
Categories Dips and Spreads
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
Nutrition Facts : Calories 257.9 calories, Carbohydrate 8.5 g, Cholesterol 573.1 mg, Fat 14.1 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 4.2 g, Sodium 116.1 mg, Sugar 3 g
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Provided by Valerie Alia
Categories Dips and Spreads
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
Nutrition Facts : Calories 257.9 calories, Carbohydrate 8.5 g, Cholesterol 573.1 mg, Fat 14.1 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 4.2 g, Sodium 116.1 mg, Sugar 3 g
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Provided by Valerie Alia
Categories Dips and Spreads
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
Nutrition Facts : Calories 257.9 calories, Carbohydrate 8.5 g, Cholesterol 573.1 mg, Fat 14.1 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 4.2 g, Sodium 116.1 mg, Sugar 3 g
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Provided by Valerie Alia
Categories Dips and Spreads
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
Nutrition Facts : Calories 257.9 calories, Carbohydrate 8.5 g, Cholesterol 573.1 mg, Fat 14.1 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 4.2 g, Sodium 116.1 mg, Sugar 3 g
Tips:
- Use the freshest ingredients possible. This will ensure that your chopped liver is flavorful and delicious.
- Do not overcook the liver. Overcooked liver is tough and dry. Cook it just until it is slightly pink in the center.
- Use a sharp knife to chop the liver. This will help to create a smooth, even texture.
- Do not over-chop the liver. Over-chopped liver will be mushy.
- Season the chopped liver to taste. Common seasonings include salt, pepper, onion powder, and garlic powder.
- Serve the chopped liver chilled or at room temperature. It can be served on crackers, bread, or vegetables.
Conclusion:
Chopped liver is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is a popular dish in Jewish cuisine and is often served during holidays and special occasions. With a few simple tips, you can easily make delicious chopped liver at home.
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