Summary

Ingredients

• 500 g chicken liver (s)
• 2 onion (s), finely chopped
• 3 tablespoon goose lard (or other poultry lard), alternatively oil
• 2 egg (s), hard-boiled
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 3 tablespoon oil

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Instructions

1. Brown the onions in the oil, remove them and fry the kosher liver in the remaining fat for about 5 minutes. Grind the browned onions with the liver and eggs through the meat grinder (or chop in the blender). Season to taste with salt and pepper. Refrigerate.
2. Eat on Shabbat challah or other bread.