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A rich appetizer of liver in a sweetish sauce, served on a bed of baked yeast dough, which absorbs the sauce.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 cups flour
15 grams fresh or 1/2 tablespoon Gefen Dry Yeast
3 tablespoons Gefen Extra-Virgin Olive Oil
1/2 teaspoon sugar
2/3 cup water
beaten egg (for brushing)
1/2 teaspoon salt
500 grams (just over 1 pound) broiled chicken liver
5 tablespoons Gefen Extra-Virgin Olive Oil
3 onions, sliced into thin rings
1 heaping tablespoon sugar
3/4 cup Alfasi Cabernet Sauvignon or other red wine
1/4 cup pomegranate concentrate
Put, flour, oil, sugar, and salt in a mixing bowl and stir gently.
Add the yeast and part of the water and begin kneading.
Gradually add the remainder of the water, and knead well until the dough is soft and pliable. Cover and let rise until double in volume.
Roll out the dough on a work surface and cut out circles with a diameter of 12 centimeters (4 and 1/2 inches). Brush each circle with beaten egg.
Place on a baking tray covered with Gefen Easy Baking Parchment Paper and bake approximately 12 minutes at 350 degrees Fahrenheit until golden.
Heat oil in a frying pan and fry onions on a medium flame for 12 minutes until very soft.
Add the rest of the sauce ingredients to the frying pan and bring to a boil.
Add the liver and cook together approximately for five minutes until the sauce thickens.
Place baked circle on a serving plate and spoon/arrange the liver on it. Drip a little bit of the sauce from the pan onto the liver and decorate with pomegranate seeds.
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Prep How long in advance can I make this? And is it meant to be served hot
Serve warm or room temperature. You can make this recipe up to two days in advance.