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Erez's chopped liver

This version of chopped liver will give you a clue why Erez Komarovsky is my favorite Israeli chef. In his version of this Jewish classic, he replaces fried onions with oodles of slowly sautéed leeks, chops livers with a knife (or crushes them with a mortar and pestle) and serves the dish with spicy beet chutney.

Ingredients (serves 12)
  • 1 kg (2 lb 4 oz) fresh clean chicken livers
  • 3/4 cup fruity olive oil
  • 5-6 large leeks (white and the green parts) thinly sliced
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon whole green peppercorns
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole mustard seeds
  • coarse sea salt

  1. Heat 1/2 cup olive oil in a large skillet or a wide shallow pan and gently sauté the leeks uncovered for half an hour and they are very soft, making sure they don't brown.
  2. Crush peppercorns, cumin and mustard seeds with a mortar and pestle or in a coffee/spice grinder.
  3. Brush livers with a little oil and coat them with spices.
  4. Thoroughly heat a heavy iron cast skillet and brown the livers 2-3 minutes on each side, be careful not overcook them.
  5. Chop the livers with a large heavy knife, mix with leeks and serve promptly with beet chutney.
photo: Daniel Layla



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