This tastes just like the Chopped Liver at the Deli. I enjoyed it on Jewish Rye bread... Yum!

I was trying to find a recipe to duplicate the chopped liver we used to buy when we lived in South Florida. This was right on target. It was a little dry and my husband insisted that the store bought stuff was a little "sweet" so we added about two tablespoons of sweet gherkin brine. Once the livers were cooked and sorted out we put it all in a food processer but be careful not to make mush. Also, I forgot the paprika (but mine was so old it probably had no flavor anyway). A keeper.

this recipe is outstanding exactly as written, Like other reviewers I found the result a little dry... that being said, the second time through I made the following modifications. 1. as a single person the recipe makes too much for me to eat in a week. So I used 400g of liver and one cup of chopped onion, 4 chopped cloves of garlic for the first step. When my livers where mostly done I added 1 tablespoon of white vinegar, 1/2 tablespoon of tomato paste in 1/2 cup of water to the pan with about a teaspoon of grey salt and let simmer for a couple of minutes until the liver was barely pink in the middle. (if you don't live in Saudi Arabia you could use 1/2 cup of white wine.) I removed the contents of the pan to a large bowl and let it cook while 2. I separated the cooked egg yokes from the whites - mashed the yokes with a fork and chopped the whites very fine. 3. mashed the livers with a potato masher until an even, but still fairly course texture before incorporating the egg yokes, then the egg whites and finally one small minced onion with a rubber spatula - basically beating in air and refining the texture with each addition, ending with the addition of 2 teaspoons of normal paprika and one teaspoon of smoked mexican chili (ground). It definitely tastes better the next day but it was pretty good right out of the bowl. I let it come to room temperature before serving. I only used parsley as a garnish.

This was great. Fairly easy and Well Cheap to make. I ended up with a ton of Chopped Liver which is fine because so many people wanted to take some home. I added 1/2 stick of Butter mashed in with the livers. It was definitely better the next day after it had time to for the flavours to meld. I will make this again. I wish my Mommo was alive she would have gone nuts for this.

I made it exactly as indicated. It was pretty good but a bit too dry for my taste.

Excellent! I have been looking for a recipe to make like my mothers. This was great and simple. I used a little less paprika and I like less raw onion. Other than that, this was wonderful.

For this recipe to be KOSHER the butter should be substituted. Butter and all dairy products are not to be cooked with meat.

This is truly a most wonderful chopped liver recipe altho I must admit that I do like mine without lumps so I use my food processor. I also enjoy adding a bit of garlic and some cognac. Thank you Valerie!

This was very good. I made the full version as written, And the instructions are great and it came out yummy. My mother-in-law makes a simpler version with only butter, onion, chicken livers, eggs, paprika and salt/pepper.

This was a very good appetizer for my guests. I don't eat liver myself but I was convinced to give it a little taste. I'm still not a liver fan but if I "had" to eat it this would be the only way I would take it.