Turkish-style Liver Pâté

Ingredients

In this Turkish adaptation of Braunschweiger, we infuse the pâté with the vibrant flavors of Turkish cuisine. We replace the traditional German spices with a blend of cumin, paprika, and garlic, which are commonly used in Turkish cooking. Additionally, we incorporate Turkish cooking techniques to create a smooth and creamy texture that is characteristic of Turkish-style pâtés. We alse have the original recipe for Braunschweiger, so you can check it out.

• 500g (1.1 lb) chicken liver 500g (1.1 lb) chicken liver
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons butter, softened 2 tablespoons butter, softened
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the chicken livers under cold water and pat them dry with a paper towel.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
4. 4.
   Remove the skillet from heat and let the livers cool slightly.
5. 5.
   Transfer the livers, onions, and garlic to a food processor. Add the ground cumin, paprika, salt, and black pepper. Process until smooth and creamy.
6. 6.
   Add the softened butter to the food processor and pulse until well combined.
7. 7.
   Transfer the pâté to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken liver — Make sure to rinse the chicken livers thoroughly under cold water to remove any impurities before cooking.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Paprika — Opt for a high-quality paprika to add depth and smokiness to the pâté.

Tips & Tricks

• For a smoother texture, pass the pâté through a fine-mesh sieve after processing.
• Adjust the seasoning according to your taste preferences. You can add more cumin or paprika for a bolder flavor.
• Serve the pâté with toasted Turkish bread or crackers for a delightful crunch.

Serving advice

Serve the Turkish-style Liver Pâté as an appetizer or meze alongside a selection of olives, pickles, and fresh vegetables. It also pairs well with Turkish cheese and a glass of Turkish tea.

Presentation advice

Garnish the pâté with a sprinkle of paprika and a few fresh parsley leaves for an elegant touch. Serve it in a decorative dish or on a wooden platter to showcase its vibrant color and smooth texture.