Hungary is one of the world’s largest producers of libamáj (“LEE-BA MAYE”), much of which is shipped to France and then processed and sold labeled as a French product. But it is also consumed in copious quantities within Hungary, where it is often turned into libamájpástétom (goose liver pâté), but just as often served fresh, after being seared, grilled, or deep-fried. When served cooked it is traditionally accompanied by some variety of fruit.
The above picture of libamáj roston (grilled goose liver) is from this March, 2007 review of Budapest’s Café Kör restaurant.
