Chopped liver

Chopped liver is a spread popular in Jewish cuisine but also found in the traditional local cuisine of Berlin, Germany.

It is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef.

Chopped liver is a common menu item in kosher delicatessens in Britain, Canada, the U.S., and South Africa. Chopped liver is often served with rye bread as sandwiches.

The liver used is generally calf, beef, or chicken. Shortening or oil is often substituted for the schmaltz.

Chopped liver is high in protein but also high in fat and cholesterol. Thus, low fat, mock, and vegetarian versions of chopped liver exist that are frequently made of a combination or base of peas, string beans, eggplant, or mushrooms. One Parve variation is the Israeli eggplant salad.

Since eating chopped liver may not be appreciated by everyone, the Jewish English expression "What am I, chopped liver?", signifies frustration or anger at being ignored on a social level.

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