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Bácskai Csirkemáj

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image of bacskai csirkemaj - a Hungarian dish of stewed vegetables and chicken liver mixed with tarhonya

Bácskai csirkemáj is a delicious and comforting chicken liver dish from Hungary’s southern Bácska region. It’s very simple to make. Firstly, you stew onions, Hungarian TV paprika and tomatoes in their juices. Then you add chicken livers and some stock and simmer till the chicken livers are cooked. Then all you need to do is just stir through some tarhonya.

If you were playing close attention, you will realise that Bacskai csirkemáj is just lecso in disguise. And just another way Hungarians make this Hungarian classic summer dish go a bit further. In this case, the lecso forms the backbone of the sauce. The liver gives a deep, earthy flavour. And the tarhonya soaks up all that rich sauce. So it’s the kind of meal that feels both rustic and generous. A real plateful of comfort. And most importantly, it’s a filling source of energy for the colder autumn days.

The bonus is that this you can serve it from one bowl at the table. It’s simple, it’s rich, and it’s perfect Hungarian autumn food.

A taste of Bácska

The Bácska region sits between the Danube and Tisza rivers. Today, the northern tip of the region belongs to Hungary, and the southern part lies in Serbia. Except here the Serbian word for the region is Bačka. Before the end of the First Word War, the Bácska region was part of Hungary. But even though the political boundaries changed, food traditions still blur the cultural boundaries. Hungarian style cooking is still alive and well here.

Serbia’s version of Bácskai Csirkemáj

Across the border in Serbia, the same dish is known as Bačka pileća džigerica. It’s almost the same — they still cook the chicken livers in a pepper and tomato sauce — but instead of tarhonya, the Serbian cooks usually add potatoes.

It’s another sign of how food travels and adapts. Both sides of the border keep their traditions, yet they share the same roots.

Tips for cooking Bacskai Csirkemáj

  • Don’t overcook the liver. It should stay soft, never dry or grainy.
  • Don’t add the tomatoes too early. The acid from the tomatoes stops the vegetable from softening.
  • Use fresh, ripe Hungarian TV paprika and tomatoes. The flavour of the sauce depends on them. If you can’t get Hungarian TV paprika, then bell peppers would work well. Just remember they are sweeter.
  • Don’t be scared to use lard. It really does taste better, and it’s healthier than most seed oils.
  • Tarhonya substitute: tarhonya is universally available in Hungary. But if you can’t find it, then use egg barley or pearl barley.

🇭🇺 Jó étvágyat!

Also Read

Looking for more classic Hungarian dishes? Check out these posts:

Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.

image of bacskai csirkemaj - a Hungarian dish of stewed vegetables and chicken liver mixed with tarhonya
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Bacskai Csirkemáj – Bacska Chicken Livers with Tarhonya

A traditional Hungarian dish from Hungary's Bacska region chicken livers in a lecso sauce, and mixed with tarhonya.

Ingredients

Tarhonya

  • 200 g tarhonya
  • 2 tbsp zsír
  • 500 ml chicken stock (or water)
  • salt to taste

Bácskai Chicken Liver

  • 3 tbsp zsír
  • 500 g chicken livers (cleaned and halved)
  • 1 onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • salt to taste
  • 2 Hungarian TV paprika (chopped into thin slices or small squares)
  • 2 tomatoes (chopped)
  • 1 tsp dried marjoram
  • 1 tbsp sweet Hungarian paprika
  • 2 tbsp tomato paste
  • 100 ml chicken stock
  • 2 tbsp parsley finely chopped

Instructions 

Tarhonya

  • Heat the zsír in a pan until it melts, then add the tarhonya and fry till it starts to brown.
  • Add the chicken stock and a good pinch of salt and stir well. Cover the pan and simmer very gently for around 14 minutes or until the tarhonya grains have absorbed all the chicken stock.
  • When done, set aside and allow to rest. Before adding the tarhonya to the chicken livers, stir with a fork to separate the grains.

Bácskai Chicken Liver

  • Heat 2 tbsp of zsír in a pan, and when melted, , then fry the chicken liver until browned on both sides. Set aside.
  • Add another tbsp of zsír to the pan. When melted, add the chopped onion and a good pinch of salt and cook for apprx 5 minutes until it softens. Then add the Hungarian TV paprika and cook for another 5 minutes or until the Hungarian TV paprika has softened.
  • Take the pan off the heat and add the sweet Hungarian paprika and stir to mix well.
  • Return the pan to the heat and add the tomato paste, the chopped tomatoes and marjoram along with the chicken stock.
  • When the vegetables are simmering gently, add the chicken livers (including any resting juices), then simmer for a further for about 10 minutes, or until the chicken livers are just cooked.
  • Just before the chicken livers are cooked, add in 1 tbsp of chopped parsley and stir through the sauce.
  • When cooked, mix the chicken liver sauce and the tarhonya together in a large serving bowl, and garnish with the remaining parsley.
  • Serve with pickles.

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