Kebda b'l-bsel

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.