This recipe comes from Ukrainian home cook Oksana Zagriychuk, a family friend of writer Boris Fishman. It’s called a “pie,” but if anything, it’s more like a savory cake made with layers of delicate chicken liver crêpes. The glue that holds it all together is a garlicky dill-infused mayonnaise. “It’s good,” Zagriychuk says, “but you won’t be kissing anyone after.” When making the liver crêpes, “the first ones always comes out sideways”, Zagriychuk says, but “a little batter hides all our sins.” The zest of the raw garlic balances the creaminess of the mayonnaise and amps up the savoriness of the liver in the crêpes, but Fishman says the filling can include, or exclude, whatever herbs and aromatics you like.
What You Will Need
Ingredients
- 1 lb. chicken livers, cleaned and rinsed
- 1 medium yellow onion, coarsely chopped (2½ cups)
- 4 large eggs
- 1⁄4 cup plus 2 Tbsp. corn or sunflower oil, plus more for greasing
- 1⁄4 cup all-purpose flour, sifted
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground black pepper
- 1⁄3 cup finely chopped fresh dill
- 2⁄3 cup mayonnaise
- 6 medium garlic cloves, finely minced
Instructions
Step 1
Step 2
Step 3
Step 4
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