Ketzitzat Kaved Katzutz

Ingredients

Instructions

1. 1

   Put the eggs in a small saucepan, cover with cold water, bring to a boil, then lower to a gentle simmer for 9 minutes. Drain and cool under cold running water, then peel. While the eggs cook, trim away any visible connective tissue or green spots from the chicken livers and pat them dry so they sear rather than steam.

2. 2

   Heat 20 g of the chicken fat in a heavy frying pan over medium heat. Add the sliced onion with a pinch of the salt and cook for 10-12 minutes, stirring often, until deeply golden and sweet. Proper caramelisation is important here: the onion should be rich brown at the edges, not burnt.

3. 3

   Push the onion to one side of the pan and add the remaining 15 g chicken fat. Increase the heat to medium-high and add the chicken livers in a single layer. Sear for 2-3 minutes per side until browned outside and just cooked through but still faintly pink in the centre; overcooked livers become grainy. Season with the remaining salt and the black pepper during cooking.

4. 4

   Take the pan off the heat and let the livers and onions cool for 5 minutes so the mixture stays moist and the eggs do not become rubbery when mixed in.

5. 5

   Roughly chop the cooked livers, caramelised onion, and peeled eggs together by hand with a knife, or pulse briefly in a food processor for a coarse, spreadable texture. Do not puree; authentic chopped liver should retain some texture. Fold in the parsley and taste, adding more salt or pepper if needed.

6. 6

   Transfer to a serving dish, scatter over the extra parsley, and serve slightly warm or at cool room temperature.

Nutrition per serving

Notes

• •Serve with rye bread, challah, crackers, or cucumber slices.
• •If you cannot find chicken fat, use rendered duck fat for richness; neutral oil works but gives a less traditional flavour.
• •For the best texture, chop by hand rather than processing to a smooth paste.
• •Chicken livers should be cooked through for safety; if in doubt, cut the largest one open and ensure there is no raw, bloody interior.

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