Poultry meatloaf

Bird's drob is a delicacy that combines tradition with innovation, making it a wonderful choice for festive meals or a weekend lunch. This recipe is perfect for those who prefer poultry over lamb, and I had the opportunity to prepare it with my mother, a moment filled with beautiful memories and delicious aromas. I invite you to discover this simple yet flavorful recipe that will delight anyone who tastes it.

Total preparation time: 1 hour and 15 minutes
Cooking time: 50 minutes
Number of servings: 16 (for 2 trays)

Ingredients:
- 1 kg chicken liver
- 1 kg gizzards
- 1 kg hearts
- 1 cup rice (approximately 200 g)
- 10 green onions
- 5 green garlic stalks
- 1 bunch of dill
- 1 bunch of parsley
- 4 eggs (3 chicken, 1 goose, raw)
- 4 goose eggs (for filling)
- 1 egg (for brushing)
- Half a teaspoon of ground pepper
- Salt, to taste
- Pork caul (for wrapping)

Preparation:

1. Boiling the meat:
In a large pot, place the liver, gizzards, and hearts. Cover with water and add a little salt. Boil over medium heat until the meat is fully cooked, about 20-25 minutes. It is important not to overcook to maintain the juiciness of the meat.

2. Preparing the rice:
In another pot, add the rice and 3 cups of water with a pinch of salt. Boil the rice for about 20 minutes or until the water is completely absorbed. Once done, rinse it with cold water to stop the cooking process and prevent the grains from sticking.

3. Chopping the greens:
Wash the onion, garlic, dill, and parsley well. Finely chop them so that their flavors blend perfectly into the drob mixture.

4. Grinding the meat:
Once the meat has cooled, finely chop it using a meat grinder. It is important to achieve a uniform texture, but not too fine. This step will ensure a good binding between the drob ingredients.

5. Mixing the ingredients:
In a large bowl, add the chopped meat, cooked rice, chopped greens, the 3 raw eggs, pepper, and salt to taste. Mix all the ingredients well until you achieve a homogeneous mixture.

6. Preparing the boiled eggs:
Boil the 4 goose eggs for 10-12 minutes. Once cooled, carefully peel them and cut them in half.

7. Assembling the drob:
Preheat the oven to 180°C. Line two trays with pork caul, letting the edges hang over the sides. In each tray, add a layer of the drob mixture, then place the egg halves yolk-side down, and top with another layer of the drob mixture.

8. Covering and baking:
After you have finished adding all the ingredients to the tray, close the drob with the caul edges. Beat the remaining egg and brush it over the drob. This will give a golden and appetizing crust. Bake in the oven for 45-50 minutes, until the drob is well browned.

9. Cooling and serving:
After removing from the oven, let the drob cool slightly before slicing. It is delicious both warm and cold, perfect for appetizers or as a main course.

Practical tips:
- Pork caul can be replaced with cling film, but the traditional taste offered by caul is irreplaceable.
- Add your favorite spices (thyme or paprika) to customize the flavors.
- If you want a healthier drob, you can reduce the amount of rice and add more greens.

Nutritional information:
Bird's drob is a good source of protein due to the meat and eggs, while the greens add essential vitamins and minerals. It is a nutritious and delicious choice, perfect for festive meals.

Recommended combinations:
This drob pairs excellently with assorted pickles or a fresh green salad. Also, a refreshing drink, such as a dry white wine or herbal tea, will perfectly complement the meal.

Frequently asked questions:
- Can I use other types of meat? Sure, you can experiment with turkey or chicken, depending on your preferences.
- How can I store the drob? Keep it in the fridge, covered, and consume within 3-4 days. It can also be frozen for later consumption.

I hope you will cook this bird's drob with the same joy I did, bringing a touch of tradition and flavor to your kitchen! Enjoy your meal!

 Ingredients: The ingredients are for 2 trays (30x12x7/tray) 1 kg chicken liver 1 kg gizzards 1 kg hearts 1 cup of rice 10 green onions 5 green garlic 1 bunch of dill 1 bunch of parsley 4 eggs (raw: 3 chicken + 1 goose I added) 4 goose eggs I added (which we boil) 1 egg for greasing 1 tbsp of ground pepper salt to taste pork cracklings

 Tags:  chicken liver pâté easter recipes easter dishes easter dishes