Kebda b'l-bsel

Algerian Chicken Liver Pate
== 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.
Liver Recipes
Category:Algerian Meat Dishes
Category:Chicken Recipes
Category:Lamb Recipes
Category:Beef Recipes
Category:Pâté Recipes
Category:Recipes that need photos