A dense, sliceable loaf made of nothing but turkey liver and eggs.
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 3.5 hours, plus at least 2.5 hours resting in the oven
- 🍽️ Servings: 8
- 🔪Tools: a blender, a large bowl, a stainless steel or glass pan
Ingredients
- 1200 g fresh turkey liver
- 6 fresh eggs, at room temperature
- 3 tsps of salt (or to taste)
- a bit of cumin, to taste
- ghee for greasing the pan
Directions
- Preheat the oven to 220 degrees Celsius.
- Blend all the liver into a paste and pour it into a large bowl.
- Add the eggs, the cumin and the salt and keep blending. The smoother the mixture is, the better the result.
- Generously grease the pan with ghee and pour the mixture into it.
- Bake for approximately 3.5 hours, then turn the oven off and let the bread rest inside for at least another 2.5 hours.
Notes
- It is highly recommended to use ghee and nothing else for greasing the pan, it makes a big difference.
- Don’t take the bread out right after baking, the long rest inside the turned off oven is what finishes it.