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Recipe by Family Table

Liver in Wine and Pomegranates

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Meat Meat
Medium Medium
8 Servings
Allergens
2 Hours, 30 Minutes
Diets

No Diets specified

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.

Ingredients

Dough

  • 2/3 cup water

  • beaten egg (for brushing)

  • 1/2 teaspoon salt

Liver

  • 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

Directions

Prepare the Dough

1.

Put, flour, oil, sugar, and salt in a mixing bowl and stir gently.

2.

Add the yeast and part of the water and begin kneading.

3.

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.

4.

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.

5.

Place on a baking tray covered with Gefen Easy Baking Parchment Paper and bake approximately 12 minutes at 350 degrees Fahrenheit until golden.

Prepare the Liver

1.

Heat oil in a frying pan and fry onions on a medium flame for 12 minutes until very soft.

2.

Add the rest of the sauce ingredients to the frying pan and bring to a boil.

3.

Add the liver and cook together approximately for five minutes until the sauce thickens.

To Serve

1.

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.

Liver in Wine and Pomegranates

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chaya
chaya
10 months ago

Can anyone answer this?

malka schron
malka schron
3 years ago

Prep How long in advance can I make this? And is it meant to be served hot

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Goldy Admin
Admin
Reply to  malka schron
10 months ago

Serve warm or room temperature. You can make this recipe up to two days in advance.