Drob is usually a pretty complicated meal to make. Traditionally it is made from sheep organs and it was made as a way to avoid waist when sacrificing a lamb for Easter. This version from Mihaela is a friendlier, easier one to make and the result is a crazy boost of protein and deliciousness. You gotta like dill though or you can try to omit it.
Drob
Preparation time: 1.5 hours
Baking time: 50 min
Baking temperature (heat up and down): 180 C
Servings: ~12
Difficulty: medium
Ingredients
- 500 g of chicken liver (clean the skins that connect the two halves)
- 200 g of chicken breast
- 300 g of minced pork
- 4-5 spring onions
- 3-4 spring garlic
- dill, 10-15 stalks or less if you don’t like it
- 10 g of salt
- 1 teaspoon of ground black pepper
- 40 g of butter
- 5 egg whites
- 2-3 tablespoons of vegetable oil fro frying
Directions
- This is the most tedious part: fry the chicken breast and liver in few rounds on medium to high fire to brown it well. Do not overcrowd the pan and make sure you brown only the exterior, no need to cook it fully.
- Chop them afterwards in small pieces.
- Chop all your greens.
- In the same pan, melt the butter and wild the greens until they release most of their water.
- Now mix everything: minced meat with salt and pepper, add the chopped fried liver and chicken breast and wilted greens and the egg whites.
- With a glove mix everything for a few min so that the protein in the meat becomes a bit like a glue.
- Place it in a buttered rectangular pan like the one for bread and bake it at 180 C for 55 min with ventilation up and down.
- Once it is done, it slides write out of the form if you put it up and down.
- I love to eat it cold next to boiled eggs and radishes.
