Grilled Goose Liver on Pita With Tomato Jam and Pistachios

Simone Shapiro
by Simone Shapiro
5 Portions
25 min

I wanted to share with you guys another recipe that we have here at our restaurant. Previously I shared with you guys the recipe to our cherry tomato jam, and this is what we do with the jam. Goose liver is a very popular dish here in Israel. In our restaurant we use a charcoal grill to close all of our meats and here we close the goose liver on the charcoal grill. We then take a mini pita And grill it as well. Using the cherry tomato jam that I posted in previous recipes will heat up a small amount and put it over the pita and the goose liver. This dish is colorful and amazing and if you are somebody who likes goose liver then you must try and make it at home. You start out with the pita bread on the plate and then add the grilled goose liver on top afterword you add the cherry tomato jam on top of the goose liver we had crushed and roasted pistachios and to close the whole dish we use A balsamic reduction. This dish is a take on Sweet and savory Sweet it goes very well with the goose liver in the past I would like to use a lot of fruit jams such as strawberry jam or peach jam that we make fresh here and use it instead of the cherry jam. Since we tested the cherry jam it’s definitely been the best dish the colors of the cherry tomatoes mixed with all of the aroma that they give out from all of the herbs that we use in making the jam with the pistachios and the goose liver and the charcoal grill that we get from the bread is an amazing combination it is definitely something you can do at home or if you don’t have a charcoal grill you can use just a regular pan grill and it will come out just as divine. I recommend using this dish even as an opening first course when you have a dinner party or if it’s for canapés at the beginning of a party it’s always a hit.

Grilled Goose Liver on Pita With Tomato Jam and Pistachios
Recipe details
  • 5  Portions
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 whole goose live sliced about 1 inch
  • 1 liter cherry tomato jam(as seen in previous recipe)
  • 3 pitas cut in half ( size of pita is your preference)
  • 250 grams chopped roasted pistachios
  • balsamic reduction
  • sea salt for finishing

heat a grill pan On high heat. Season the pita with olive oil and grill until fully crispy. Then set aside. Heat up the cherry tomato jam in a pot And as well grill the sliced goose liver in the grill pan set aside onto a pan with parchment paper and before serving place in the oven for about 2 to 3 minutes depending on how thick you cut the goose liver. Do you want to make sure you season the goose liver with some salt and pepper. For the plate center the pita at the center of the plate add on top the grilled goose liver season the goose liver with the chopped pistachios then place the cherry tomato jam as you desire along the plate or even on the pita Close the entire dish with the balsamic reduction as seen in the pictures and if you wish just on top to season with some sea salt to give it some extra kick is highly recommended. This is my sound different and not some thing that is usually done but I promise it is a hitter and everyone will enjoy.
  • Carol Carol on Aug 04, 2023

    I had a pet goose growing up her name was Jane. She lived to be 15 years old. She was a great watchdog, intelligent, affectionate, happy to flap into my lap during the long, hot summer days in the garden, and mourned for her partner long after he died. They are not brainless creatures. Consider their qualities, consider how the seller gets them ready for market (massive overfeeding so they can't stand up) then decide how much you want to eat goose liver.