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Ingredients (about 12 pockets):
For the chopped liver:
- 2 red onions
- 1 white onion
- 2 tbsp oil for sautéing
- 1 tbsp silan (date syrup)
- ½ tsp ground cumin
- ½ kg (1.1 lbs) chicken livers
- ⅓ cup red wine
- 1 tbsp reduced balsamic vinegar (or ½ tbsp balsamic + ½ tbsp honey)
- ½ tsp black pepper
- Salt to taste
- 2 hard-boiled eggs
- 1 tbsp olive oil
For the matzo wraps:
- 6 matzos
- 3 eggs
- 1 tbsp smooth Dijon mustard
- 1 tbsp silan (or honey)
- ¼ tsp salt
Toppings (optional): sesame seeds, nigella seeds, or dried thyme
Instructions:
Make the liver filling:
- Peel and thinly slice all onions. Heat 1 tbsp oil in a large pan, add onions and sauté over high heat for about 10 minutes, stirring occasionally. Lower the heat slightly, stir in silan and cook another 10+ minutes until deeply caramelized.
- Push the onions to one side. Add another tbsp of oil and the cumin, then place livers in the pan. Sear for 5–7 minutes until the edges change color. Flip, pour in wine and cook 2–3 more minutes over high heat until the alcohol evaporates and the livers are just pink inside. Remove from heat, stir in balsamic, salt and pepper.
- Transfer everything to a food processor (or mash by hand). Add hard-boiled eggs and olive oil, then blend to your desired texture. Can be made up to 2 days ahead.
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Prepare the matzos:
- Briefly run each matzo under water to soften, then place on a towel to absorb excess moisture. Cut each one in half (kitchen scissors work well).
- In a bowl, whisk eggs, mustard, silan and salt. Soak matzo halves in the mixture for about 2 minutes until fully coated and pliable.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Carefully place matzo halves on the tray. Add a heaping tablespoon of chopped liver on one side of each, then fold into squares and press gently to seal (don’t worry if they crack—they’ll seal in the oven). Sprinkle with optional toppings.
- Bake for about 10 minutes until golden. Cool slightly. Serve at room temperature or warm gently before serving. Best eaten within 5 hours.
Bonus: Refreshing celery salad
Thinly slice 4 celery stalks (use leaves from one), 1 cup parsley, 4 small radishes and 1 pear. Toss with 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp honey or silan, salt and pepper. Add sliced almonds if desired.