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Jewish Polish Caviar Recipe – Kawior Żydowski

Name: Jewish Polish Caviar Recipe - Kawior Żydowski
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 1
Cuisine: Polish
Ingredients: 11-14 oz (400g) of chicken liver; 2 onions; 3 hard-boiled eggs; 5 tbsps of oil; 1 tsp of salt; chopped dill to serve

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Kawior Żydowski is the Jewish Polish caviar. This incredibly easy recipe has been popular on tables in Polish Jewish households for decades now. The reason why is a rather intriguing one.

Jews cannot eat food items that are not kosher. The caviar that you will find in the market is unfortunately not kosher. The Jewish Polish caviar recipe is a bid to replicate the iconic caviar that is enjoyed by non-Jews. The recipe however tastes a lot like the popular ‘foie gras’. The duck/goose liver is replaced with chicken liver. Chicken liver has a rather intense flavor and it is also the main component in foi gras which is where you will find the similarity.

The key to making great Jewish Polish caviar is to make sure that the ingredients are chopped before putting them in the mixer. Contrary to belief, I find that this is better, faster, and more efficient when compared to just relying on modern technology and blending it.

What Is Kosher?

One question that really comes up when it comes to the Jewish Polish caviar recipe is what is kosher? Kosher is a set of rules that are set down as guidance for Jewish food. It details just what a Jew can and cannot eat.

There are three main categories when it comes kosher. These are meat, dairy and pareve (any product that does not fall into the meat and dairy category). The rules related to kosher involve separating meat and dairy. In fact, one of the biggest kosher rules is that a Jew should not eat meat and dairy together. Pareve foods on the other hand are neutral foods and can be combined with both meat and dairy.

There are certain food items that are not permitted by kosher law. These include seafood that do not have scales or fins. This would include all your shrimp and shellfish. Caviar also falls under this category.

There are also numerous rules about the kind of meat that Jews can eat and even the type of poultry that they can consume. For example, scavenger birds are not fit for consumption according to kosher.

Jewish Polish Caviar Recipe – Kawior Żydowski

Part I – Wash The Chicken Liver

Wash 11-14 oz of chicken liver well. Make sure that you cut out all the strings and membranes that may still be attached to the meat. These interfere with the texture of the Jewish Polish caviar.

Part II – Dry Them Out Using Paper Towels

Part III – Fry The Liver

In order to fry the liver, put a little oil in a dry skillet. Make sure that you fry the liver well.

Fry the chicken liver well and set aside to cool.

Part IV – Boil 3 Eggs

Don't forget to ensure that eggs are hard boiled for this recipe. — Don’t forget to ensure that eggs are hard boiled for this recipe.

Part V – Prepare The Onions

Clean, wash and dice the onions. For this recipe make sure that the onions are finely diced. Fry the onions well.

Part VI – Blend The Ingredients

The final step is to blend the ingredients. The best way to do this is to ensure that all the ingredients including the chicken liver and the hard boiled eggs are chopped fine. This will help ensure that the texture of the Jewish Polish caviar is smooth.

Blend the ingredients of Jewish Polish caviar together.

Part VII – Place Jewish Polish Clean Jar. Serve On Bread Or Matzah.

Serve the Jewish Polish caviar on bread with toppings.

FAQs About Jewish Polish Caviar

What Is The Best Bread To Pair With Jewish Polish Caviar?

You will find that Polish caviar pairs well with almost any kind of bread. Ideally use one of the numerous Polish breads from the market. If you don’t have access to them, then you can also try out rye bread. The idea is to use bread that has a firm texture. Baguettes are another popular option.

What Are Some Popular Topping That Can Be Used Alongside?

You can choose the herbs of your choice. This could be anything from parsley to chives. The caviar however is great as a stand-alone. Most of the time, garnishing is used for decorative purposes.

What Temperature Should The Jewish Polish Caviar Be Served At?

While the caviar can be served as soon as it is made, the dish tastes best when it is served either at room temperature or chilled. If you choose to chill the caviar, make sure to place it in an airtight container. The caviar dries up in the refrigerator and that changes its texture.

Yield: 1 small jar