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The liver used is generally veal, beef, or chicken. [1] The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. [2] Chopped liver is often served on matzah, or with rye bread as sandwiches. [3]
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
A spread of chopped liver, prepared with caramelized onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the east coast of North America. It is usually served with rye bread or crackers. Gebratenes (roasted meat), chopped meat and essig-fleisch (vinegar meat
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A knish / k ə ˈ n ɪ ʃ / or / k n ɪ ʃ / is a traditional Ashkenazi Jewish [1] snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. ...
Urban Dictionary is a crowdsourced English-language online dictionary for slang words and phrases. The website was founded in 1999 by Aaron Peckham. Originally, Urban Dictionary was intended as a dictionary of slang or cultural words and phrases, not typically found in standard English dictionaries, but it is now used to define any word, event, or phrase (including sexually explicit content).
A variety of pâtés (containing liver) on a platter Animal heads, brains, trotters, and tripe on sale in an Istanbul meat market. Offal (/ ˈ ɒ f əl, ˈ ɔː f əl /), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal.
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