Kawior auf dem Trockenen

Kawior po żydowsku, also known as Jewish caviar, is a Masovian specialty consisting of finely chopped and fried chicken or calf livers, onions, garlic, and hard-boiled eggs. Sometimes the caviar mixture is ground instead of chopped, and it is usually flavored with ground cumin. This common Polish snack is typically topped with chopped dill and used as a spread on Jewish matzah or a slice of sourdough rye bread. This specialty should not be accompanied by any dairy products as Jewish cuisine strictly prohibits combining milk with meat products. Just like any other Jewish dish that is in one way or another associated with a specific holiday or a special celebration, this one is traditionally reserved as an appetizer for Shabbat. In Poland, the dish is often a part of the holiday tables in many households. It is also commonly found on the menus of restaurants that serve dishes of Ashkenazi Jewish cuisine.