1/2 kg chicken liver
8 large onions, cut into strips
1/2 tsp cumin
1 tsp soup mix
2-3 tbsp Kinneret Farm silan
Ground black pepper
Oil, for frying the onions
- Heat the oil in a pan and fry the onions until they are lightly browned.
- Add the liver (if you prefer, you can also grill them first). Sear them on all sides and add spices and silan, then continue frying until completely cooked (avoid drying them out too much).
- With the liver, you should end up with a delicately sweet sauce that is delicious over a bed of mashed potatoes.