Ingredients
Chicken Liver Pâté:
300g chicken livers, cleaned
150g unsalted butter
1 clove garlic, minced
2–3 bay leaves
1 yellow onion, minced
4 sprigs fresh thyme
30ml port or brandy
Salt, to taste
White pepper, to taste
Pinch of nutmeg (optional)
Kunafa (Knafeh) Filling:
30g unsalted butter
60g kataifi pastry, chopped
100g pistachio paste
30g tahini
Chocolate Crust:
60g Lindt 90% dark chocolate, tempered
Toasted pistachios, chopped
Cooking Method
Make the livers: Clean chicken livers with salt and vinegar, rinse well, then trim. In a pan, melt butter and sauté garlic and onion until soft. Add livers, thyme, and bay leaves, cooking for about 5 minutes. Deglaze with port and cook until alcohol evaporates. Season with salt, pepper, and nutmeg, then cool slightly. Blend until smooth and set aside.
Prepare the filling: Chop kataifi and toast in butter until golden. Mix with pistachio paste and tahini until combined.
Assemble: Layer pâté and kunafa filling in jars, starting and ending with pâté. Tap gently to remove air bubbles. Smooth the top, cover with tempered dark chocolate, and sprinkle with pistachios. Chill for 1 hour before serving with crackers or crusty bread.
