pasztával

Pasztával is a traditional Hungarian spread made primarily from liver. It is a type of pâté, typically characterized by its smooth, rich texture and savory flavor. The main ingredient is usually goose or duck liver, though pork or chicken liver can also be used. The liver is cooked, often by pan-frying or simmering, and then finely ground or pureed.

Common additions to pasztával include onions, garlic, butter, and a selection of spices such as salt, pepper, and sometimes nutmeg or marjoram. Cream or milk may be incorporated to achieve a creamier consistency. The mixture is then usually chilled, allowing it to firm up.

Pasztával is commonly served as a spread on bread or toast, often for breakfast or as an appetizer. It can be garnished with fresh herbs, chopped chives, or a dollop of jam, such as red currant jelly, to provide a contrasting sweetness. The preparation and specific ingredients can vary between households and regions within Hungary, leading to slightly different flavor profiles and textures. It is a popular item in Hungarian cuisine, often found in delicatessens and homes.