- Cream - 20 milliliters
- Red onion - 1 piece
- Pepper ground black - 0,25 Teaspoons
- Butter - 35 Grams
- Chicken liver - 1 Kilogram
- Green onions - 20 Grams
- Olive oil - 30 milliliters
- Armenian lavash - 2 pieces
- Sea salt - 0.25 teaspoons
1. First of all, take a large bulb, clean it and cut it in half along. Then we cut along each and every half of it, now we cut the onion across. In the pan, we heat the oil and fry the sliced onions in it. He should lightly brown. 2. Now we'll take care of the liver. The liver is well washed in running water, then it is dried. Cut into two pieces and add it to the onion in the pan. 3. Minutes five fry the liver on a sufficiently strong fire, while do not forget to periodically mix it. Chop the green onions and add it to the liver. 4. Fry for about another two minutes, and then add cream and minutes for eight to ten more. Now, taste pepper and salted. 5. Transfer the liver to the vessel where the blender is immersed, or put it in the blender itself, and mix everything thoroughly. Now add the butter and mix everything again. 6. We spread the Armenian lavash with the resulting pate, from one side about fifteen centimeters. We wrap, and cut off the extra edge. Before serving, sausage is cut into pieces of two to two and a half centimeters.
Servings: 24