Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Pate | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For pickled onions:
- 2 large onions, sliced
- White vinegar to cover
- For the liver pate:
- 1 kilo of chicken liver (lamb or beef are fine)
- Pickled onions
- Olive oil
- Salt and pepper to taste
Directions
Method for Pickled Onions
1. Place the sliced onions in a clean jar and cover with vinegar.
2) Leave it at room temp for a day or two. Or place in the refrigerator for up to a week.
Method for Liver Plate
1) Saute the onions in olive oil until the onions begin to caramelize as shown. The pickled onions will not lose all of their crunch. Don't forget to season with salt.
2) Season the liver with salt and pepper and brown. I did this in batches
3) Puree in a blender or food processor* until smooth, taste for seasoning and adjust if necessary. I added more olive oil for a lighter, mousse like consistency and for the flavor.
4) Serve with flatbread or croutons.
Category:Algerian Recipes
Category:Algerian Meat Dishes