Recipe by: Alina Preston

Source: Family Recipe

Serves: 3 – 5


  • 500 gms chicken liver
  • 1.5 large onions, chopped
  • 2 tablespoons olive oil
  • Salt
  • 1 pinch sugar
  • 2 hard-boiled eggs
  • Parsley and chopped egg for garnish
  • Optional Red wine


  • In a frying pan, heat oil.
  • Add 1 onion chopped and sauté until golden brown, add chicken livers to pan and fry for 2 mins
  • Add hard boiled eggs and fry until completely cooked
  • Cool everything down.
  • Once cool, place in blender, add 0.5 fresh onion. Add salt, sugar, pepper. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture
  • Chill at least several hours before serving
  • Grate egg to serve

Download PDF version here: israeli-jewish-chopped-liver-alina-preston