Author: Adam and Joel Klein
About: Adam and Joel Klein are the owners of Kleinsky's, a Jewish restaraurant and deli in Cape Town.
4 -6
Easy
20 minutes
15 minutes
1. Add the schmaltz to a pan on medium-high heat. Add the livers, salt, pepper, bay leaf and thyme. Saute for about 8-10 minutes.
2. When the livers are just cooked through, remove the bay leaf and thyme and allow the livers to cool. Chop the eggs roughly.
3. In the bowl of a food processor, add the livers, caramelized onions, eggs & Quatre Épice. Blitz in short pulses until the ingredients are coarsely chopped. Allow to cool & pour into a serving dish.
4. Garnish with grated egg, pickled red onion & chives.
Find more recipes for Jewish holidays here.
Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa