Chopped Liver on Rye Toast with Sirke Wale Pyaz

Caramelize the Onions

• While the eggs are cooking, heat the schmaltz in a large, heavy-bottomed skillet over medium-low heat.
• Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until they are deeply golden brown, soft, and sweet.
• Using a slotted spoon, remove about half of the caramelized onions from the skillet and set them aside for garnish.

Cook the Chicken Livers

• Ensure the chicken livers are patted dry with a paper towel. This helps them brown rather than steam.
• Increase the heat under the skillet to medium. Add the chicken livers to the skillet with the remaining onions.
• Cook for about 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Do not overcrowd the pan; cook in batches if necessary.
• Remove the skillet from the heat and let the liver and onion mixture cool for about 10 minutes.

Chop and Combine

• Transfer the cooled liver and onion mixture, along with the peeled hard-boiled eggs, to a large cutting board. A wooden board is traditional.
• Using a large, sharp knife or a mezzaluna, chop everything together. Continue chopping until you achieve your desired texture—from coarse and rustic to fine and smooth.
• Alternatively, pulse a few times in a food processor, but be very careful not to over-process into a paste. The hand-chopped texture is key to the authentic dish.

Season, Chill, and Serve

• Scrape the chopped mixture into a medium bowl. Season with 1 tsp of salt and 0.5 tsp of black pepper. Mix gently to combine. Taste and adjust seasoning if needed.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial for the flavors to meld and deepen.
• When ready to serve, toast the rye bread slices until crisp. Spread a generous layer of the chilled chopped liver on each toast.
• Garnish with the reserved caramelized onions and a sprinkle of fresh parsley before serving.