non-vegetariandairy-free
jewish_american
Jewish Cholent with Challah Bread
50 min
1024 cal
49gProtein
90gCarbs
53gFat
2Recipes
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Protein-packed, creamy chopped liver on rye – a soul-satisfying, homestyle lunch that hits the spot!
A quintessential Jewish deli classic, this rich and savory spread features pan-fried chicken livers, deeply caramelized onions, and hard-boiled eggs. Its rustic, coarse texture is perfect when served chilled on toasted rye bread for an unforgettable appetizer or light lunch.
Serving size: 2 pieces(2 slices of rye bread with chopped liver spread)
Protein-packed, creamy chopped liver on rye – a soul-satisfying, homestyle lunch that hits the spot!
This jewish_american dish is perfect for lunch. With 549.29 calories and 33.83g of protein per serving, it's a muscle-gain option for your meal plan.
Place eggs in a small saucepan and cover with 1 inch of cold water. Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 11 minutes. Immediately transfer the eggs to an ice bath to cool completely. Once cooled, peel and set aside.
In a large skillet over medium-low heat, melt the schmaltz. Add the sliced onions and a pinch of salt. Cook slowly, stirring every 5-10 minutes, until they are deeply golden brown, soft, and sweet, which will take about 25-30 minutes. Use a slotted spoon to remove about half of the onions and set them aside for garnish.
Pat the chicken livers completely dry with paper towels. Increase the heat under the skillet to medium-high. Carefully add the livers to the remaining onions and schmaltz in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until well-browned on the outside but still slightly pink inside. Do not overcook. Remove from heat.
Spread the cooked liver and onion mixture on a plate or baking sheet to cool down for about 15 minutes. Allow the hard-boiled eggs to cool completely as well. This step is crucial to prevent a pasty texture when chopping.
Place the cooled liver-onion mixture and the peeled hard-boiled eggs in a large bowl. Using a traditional hand chopper (mezzaluna) or two knives, chop everything together to a coarse, rustic texture. Alternatively, pulse 5-6 times in a food processor, being very careful not to create a smooth pâté.
Gently fold in the kosher salt and freshly ground black pepper. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the spread to firm up.
When ready to serve, toast the rye bread slices until golden. Spread a generous amount of the chilled chopped liver on each slice. Garnish with the reserved caramelized onions and a sprinkle of fresh parsley. Serve immediately.