Mamaleh's Chopped Liver


  • 1 lb chicken livers
  • 1/3 lb carmelized onions a little burnt is OK!
  • 3 hard boiled eggs
  • 2.5 oz Hellman's Mayonnaise
  • salt & pepper to taste


  • Clean livers, always making sure to keep them cold. Toss with schmaltz (or canola oil) and salt & pepper. Sauté until just barely cooked through (a little bit pink in the center) remove and cool in refrigerator.
    2) Cook onions in same pan, caramelize them until soft. (A little burnt edges are encouraged by Alon)
    3) Once onions and livers are cold mix together and run through a meat grinder (or hand chop until desired consistency) mix in mayo and salt & pepper until proper taste and texture. Eat with challah, bagel chips or crackers. 

Mamaleh's Chopped Liver

If you are a fan of chopped liver in any way — you have to try this recipe.  Alon and I talked about the importance of the putting together a deli menu. It’s clear that you need to consider the choices that are always available and those that come and go depending on the Jewish holiday celebration calendar. I asked him what some of the first items were that appeared on the menu and he said that it was important to him to include something from his own family background to the restaurant. We felt it only made sense to include that recipe here for you to try. It’s the chopped liver recipe that originated with his grandmother, Shoshana Munzer (Sapta). So that tells you a few things – it is a family traditional food, it was made with love and it’s withstood the test of time and flavor – so give it a try. And a big thank you to Alon for sharing his story and this recipe. Please let me know what you think.