So chopped liver. It’s really very simple to make. It’s good hot just as you make it, or cold on a piece of toast with horseradish, it’s delicious. Originally there’s no red wine, but that makes it so much better, and no hot pepper, but then gain, I like to change stuff, and I like it much better that way, plus both cut out completely any “metallic” feel some people comment when eating liver.

• 2 tbsp Olive Oil
• 2 large onions roughly chopped
• 4 cloves garlic roughly chopped
• 1lb chicken livers
• Salt
• Black pepper
• 1/2 cup red wine
• Pinch hot pepper
• 4 hard-boiled eggs

Sauté onions in olive oil on medium flame until golden.

Add garlic and sauté while stirring for a couple more minute.

Add livers, salt and black pepper to taste and hot pepper, and sauté for 3-4 minutes, add red wine, bring to a boil on high and simmer for 3 more minutes on medium, until livers cooked but not hard.

Let cool down for 5-10 minutes. Grind with a meat grinder alternating liver mix and hard boiled eggs. Lightly mix and add salt and pepper to taste.

Serve with red horseradish and pickles. If you want to bring it to higher new levels, fry chopped onion until gets crispy and server the chopped liver with the crispy onion on top.

The post Chopped Liver appeared first on Opine Away.

It seems that there are as many versions of Turkish Salad in Israel as there are people who make them. Never the less, my sister and I always agreed on that one Tel Aviv restaurant that had the best one, we were so disappointed when we found out it was closed.

So what can one do? Make his own!

This makes a nice amount that will make you smile.

The post Turkish Salad (Israeli Style) Recipe appeared first on Opine Away.