Hi to everybody. Today, we'll try to do some of the secrets of the Jewish kitchen. I will use two basic ingredients and prepare a dish of the traditional dish of the Jewish cuisine, which is chopped liver, and the ingredients we use is the liver and onions. Later on, I'll explain that we have a little bit more if ydwek we want to upgrade the dish and let's see the ingredients, of course, Livres. And audience, as I am from southern parts of Ukraine, I did a little bit of garlic to the onions and of course we need some oil for for frying it and salt and pepper to season it. But that will do after we fry it. And then for the more advanced students we I'm using sometimes chopped nuts. And if I know that I'm not serving it to children, I have I am adding a little bit of labor. This time is a distillation of apricots that actually is produced for me. So this is those are the main ingredients. And we did the first thing we do. We have to fry the audience. We fry them separately from the livres. Well, now the onions are ready and they got this nice brownie call colors. You take them out from the fan and we're ready to fry our livers. And don't be very. Don't be afraid that if you see a lot of oil or residues of oil in the pan because or in the chopped liver, chopped onions, because we actually need this oil, because we have no other, because the difference between the chopped liver and the parterre that we do is the party is using a lot of, you know, some some more oily stuff like butter, for example. We are not using butter. We're just frying the same. And be careful with find the the livers. They are very delicate. So it has to be very, very quick. We'll start with the onions and the garlic. As I said, I'm adding a little bit of garlic into the into the audience. We don't have to chop it very thin because anyhow, we will later chop all the livers off the Wi-Fi delivers, we'll chop them together with the onions so we don't have to chop the onion very, very delicately. This is, as I said, the first part. We have to prepare the onions, fried onions. We should not burn them. But they they have to be very, very soft. So let's let's try let's do it a little bit more. You hear already the sound. So let's do the Innovest we know using some salt and pepper. This is a good time for that. Of course, freshly ground pepper and freshlyground. So. That's actually what I'd prefer to do. Deliveries are changing their color, and that's the idea. But again, don't burn them too much, otherwise they will become hard and they'll lose their original good taste. Now, our deliveries already you see, they changed colors and now we mix all together, which means we put together all the ingredients and we will go actually shopping. Now, as I said, we are doing the shopping in a very primitive way. Again, not to create a party, but the real chopped liver, homemade, once it was done at homes, was naive or sometimes very primitive machine. That means meat. I'm doing it in a salad salad chopper and it's a very simple machine. But it does the job. Let's see what we have and now we have the chopped liver, well, the chopped liver is ready. We can see it now. It's just one of the forms of presentation. You can do such forms in many ways. It's just an idea. The main thing about it is the taste. And, you know, with nice toast, if people like something sweeter with some jam, the best thing is to prepare onion jam. But this is for another lesson. Today is a simple lesson on how to do chopped liver in very few steps. Thank you.