Chicken liver pâté

Chicken liver pâté

Tavuk cigeri ezmesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

This light, scrumptious pâté is not as rich and heavy as French pâté, and is delicious served with pickled cucumbers, black olives and fresh bread. It will keep in the refrigerator for 2–3 days.

Ingredients

Quantity Ingredient
80g butter
250g chicken livers
1 large onion, sliced
5 hard-boiled free-range eggs, shelled
extra virgin olive oil, for drizzling

Method

  1. Melt the butter in a frying pan. Fry the chicken livers over high heat for 5–6 minutes, or until just cooked but still pink in the middle. Remove from the pan with a slotted spoon and set aside.
  2. Add the onion to the pan and gently fry for 7 minutes, or until soft and lightly golden.
  3. Scrape the onion into a food processor. Add the chicken livers, eggs, sea salt and freshly ground black pepper and blend to a smooth paste.
  4. Transfer to a bowl or plate and serve drizzled with a little olive oil.
Tags:
Turkish Meze
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Turkey
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European
sharing
Middle Eastern
European
SBS
mezze
snacks
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small
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tapas
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