A classic Jewish food… and a veggie version, too.

by Irma Charles

Chopped Liver

12 oz broiled liver
1 large onion
8 oz fresh mushrooms
1 clove garlic
3 tablespoons of olive oil
3 - 4 hard boiled eggs

In a food processor chop the onion, mushrooms and garlic. Heat the olive oil in a frying pan and add the onion, garlic and mushrooms. Fry until brown. Process the hard cooked eggs separately. Process or chop the liver. Mix all the ingredients together. Add 1 tablespoon of olive oil. Salt &pepper to taste.

For Chopped Liver to taste like Bubbie's used to, use chicken fat instead of olive oil.

Mock Chopped Liver

2 cans cut green beans - drained
or 1 kilo fresh green beans
1/3 cup walnuts
3 pieces black bread
3 hard boiled eggs
1 onion - sauteed

Sautee the onion. Place all ingredients in the food processor with the steel blade. Chop until the desired consistency is reached. I actually like it on the coarse side. Salt and pepper to taste.

I have found that fresh green beans are much tastier. When I am not able to get them I use fresh or frozen broccoli or peas.

From "Adventures in Bubby Irma's Kitchen" (Targum Press)

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Published: Sunday, October 24, 2004

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Visitor Comments: 1

(1) Ady, March 13, 2011 12:16 PM

Liver...

I myself have never really liked liver even though my parents used to force it down my neck as a child. In your article heading, you stated that it is a classical Jewish food. So what makes this a Jewish food? I am trying to understand my Jewish heritage and to live like a Jewish person even though both my parents denied their Jewish heritage due to the Holocaust, I think. Can someone enlighten me with this issue.

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About the Author

Irma Charles

Irma Charles was a veteran Jewish homemaker and cook who opened her home in Jerusalem's Old City to thousands of Jews from all walks of life during her incredibly productive life. She is the author of the bestselling cookbook, Adventures in Bubby Irma's Kitchen, published by Targum Press.

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