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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver. | 2. Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor. | 3. Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor. | 4. Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor. | 5. Add the remaining ingredients to the food processor and process until smooth. | 6. Transfer to a medium bowl, cover with plastic film and chill. | 7. Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches. | 8. Note2: I use butter, as I don't usually have schmaltz. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef liver	1			612.0014	17.6347	92.2989	16.456
chicken liver	1			539.7756	3.3112	76.7479	21.9085
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
yellow onion	1		sliced	-	-	-	-
chicken	6	tablespoons	rendered fat	-	-	-	-
hard egg	2		boiled	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.