“You must taste my mother’s casserole,” he insisted. Fifteen minutes later, a plate was set on my table holding a noodle bake, the kind that slightly resembles kugel. Inside was a surprising layer of chicken livers with soft chunks of hard-boiled eggs and a gentle hint of dill. It was a combination I would never have thought to pair together. And surprisingly, it works beautifully.
A quick call to Rina, the mother who taught her son (my cooking-enthusiast neighbor), cleared up the story behind the dish. She learned the recipe from her grandmother, who in turn learned it from her son-in-law. Either way, this is a recipe I have no doubt you will embrace.
Rina’s noodle and chicken liver casserole
For the noodles:
1 package thick noodles
3 large eggs
1 teaspoon salt
For the filling:
4 tablespoons oil
2 white onions, peeled
500 grams chicken livers
3 hard-boiled eggs
1/2 bunch fresh dill
1 teaspoon salt
1/2 tablespoon black pepper
Preparation:
1. Cook the noodles in plenty of water. Drain, rinse with cold water and transfer to a bowl.
2. Add the 3 eggs and salt and mix well.
3. Dice the onions and fry in oil until softened. Add the chicken livers and cook together until they change color.
4. Finely chop the dill and cut the hard-boiled eggs into large chunks. Add both to the pan, season with salt and pepper, and cook together for 2 minutes.
5. To assemble, generously grease a 24-centimeter pot, bottom and sides. Place half of the noodles on the bottom.
6. Spread the liver mixture over the noodles and cover with the remaining noodles.
7. Cook over medium heat for 10 minutes, making sure the noodles loosen from the sides.
8. Transfer to the oven, uncovered, and bake at 200 degrees Celsius (392F) for 20 minutes, or until golden on top. Invert and serve.