The original recipe also calls for chili peppers, which are a great addition. But if you don’t like spicy food, peppers are not a mandatory ingredient.
- 1 cup (240 ml) canola oil
- 3½ ounces (100 grams) lamb fat, cut into small cubes
- 2.2 pounds (1 kg) Chicken liver trimmed of all sinew and fat
- 3 onions thinly sliced
- 6 garlic cloves peeled and thinly sliced
- 8 hard boiled eggs peeled
- 1 bunch cilantro chopped
1. In a large iron skillet, heat the oil and lamb fat over a medium-high flame. Add the onions, stir briskly and sauté for 6 to 7 minutes. When the onions are translucent, lower to a medium flame and continue sautéing the onions for around 20 minutes until they brown, stirring occasionally. Remove from the heat, drain the oil from the onions and reserve the oil for the next step.
2. In the same skillet, heat the drained oil (minus the onions) over a high flame. Add the chicken livers and fry for 4 minutes on each side. Add the garlic and continue frying for about another minute. Remove from the heat, stir well, drain the liquid and refrigerate.
3. Finely chop the hard-boiled eggs with a knife (or with a coarse grater) and transfer to a large bowl.
4. Coarsely chop the chicken livers and garlic with a sharp knife and add them to the eggs, followed by the fried onions and cilantro. Season with salt and black pepper and stir gently while folding the ingredients (this maintains the chopped liver's consistency; otherwise it will turn into a paste). Cover and refrigerate until served.
This recipe is courtesy of Hashulchan.