Békés-Style Baked Cigányka with Potatoes | Homestyle Hungarian One-Pan Dish

Preheat the oven to 190 °C (conventional top and bottom heat). Peel the potatoes and slice them into rounds approximately half a centimetre thick. Thinly slice one onion.

Clean the pork liver of veins and membranes, then scrape it with a sharp knife or chop it very finely into a smooth paste (it can also be run through a meat grinder). Crush the garlic cloves, and finely dice the other onion.

In a large mixing bowl, combine the minced pork with the scraped pork liver, the finely chopped onion, and half of the crushed garlic. Season with 1 teaspoon of salt, half a teaspoon of ground black pepper, 1 teaspoon of sweet paprika, half a teaspoon of ground caraway, and half of the dried marjoram. Work thoroughly by hand until you get a homogenous, well-moldable mixture.