380 g (13 oz) chicken liver
100 g (3.5 oz) onion
40 g (1.4 oz) semolina
40 ml sour cream 10%
10 g (0.35 oz) butter
nutmeg, grated
salt, spices
1. Wash chicken liver. Grind liver and onions with a meat grinder.
2. Add sour cream, semolina, salt, spices and nutmeg to the mince. Use a mixer to make a homogeneous mass.
3. Grease the multicooker cup with butter. Put the mince to the cup.
4. Close the lid. Press "Bakery" for 25 minutes.
5. Serve warm or cold.
Tip: The best herbs for chicken liver are basil and cumin.
