Fry the finely chopped onions in oil. Liver cut into rough cubes, add and roast until nicely cooked. Cool down a bit.
Put the liver and hard-boiled eggs through a meat grinder. Mix with the juice that remained in the frying pan. Season with salt and pepper. If the liver mixture is too dry, add a little oil or goose or chicken fat.
Serve the dish either in portions or form into a loaf. Garnish with tomatoes and green bell pepper and sprinkle with red bell pepper powder. Serve with challa.
This dish is, of course, prepared the day before Shabbat.
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