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

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

  

Crush peppercorns, cumin and mustard seeds with a mortar and pestle or in a coffee/spice grinder.

  

Brush livers with a little oil and coat them with spices.

  

Thoroughly heat a heavy iron cast skillet and brown the livers 2-3 minutes on each side, be careful not overcook them.

  

Chop the livers with a large heavy knife, mix with leeks and serve promptly with beet chutney.

photo: Daniel Laila