Meatloaf in a bread crust

Drob in Bread Crust - A Traditional Recipe with a Story Flavor

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 8

When it comes to traditional dishes, drob in bread crust is undoubtedly a favorite. This dish, often associated with holidays, is a true explosion of flavors and textures, combining a rich meat filling with a soft and fluffy bread crust. Whether you prepare it for a family lunch or a gathering with friends, this drob will surely be the star of the meal.

A Short Story

Drob has deep roots in culinary traditions, symbolizing gratitude and the joy of sharing. In many cultures, drob is associated with spring, when Easter celebrations take place, but it is equally appreciated on other occasions. Watching how simple ingredients transform into something so delicious, you can't help but be carried away by nostalgia and childhood memories, when every meal was a celebration.

Ingredients

For the filling:
- 400 g beef lung
- 200 g boiled beef tongue
- 1 chicken breast
- 500 g hearts, gizzards, and liver
- 1 bunch of green onions
- 1 good handful of fresh dill
- 1 bunch of fresh parsley
- 3-4 garlic cloves
- Salt and pepper, to taste
- 3 large eggs + 1 for brushing

For the bread crust:
- 300 g white flour
- 1 tablespoon dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 50 ml olive oil
- 250 ml lukewarm milk (or more, depending on the flour)
- 1-2 tablespoons of poppy seeds, for decoration

Necessary utensils
- A large pot for boiling
- A frying pan for sautéing
- A meat grinder
- A springform cake pan
- Baking paper
- A large bowl for kneading

Step-by-Step Instructions

Step 1: Preparing the ingredients
Start by washing the lung, gizzards, hearts, and liver well. Place them in a large pot of water with a teaspoon of salt. Wait for it to boil, then reduce the heat and let it simmer for 30-40 minutes until tender. After boiling, remove them from the water and let them cool.

Step 2: Preparing the filling
While the meat is boiling, chop the green onions and sauté them in a pan with 50 ml of olive oil until soft. Add the diced liver and let it sauté with the onions. Once the meat has cooled, chop the lung, tongue, hearts, gizzards, and liver in a meat grinder along with the garlic. Mix the resulting meat mixture with the sautéed onions, add chopped dill and parsley, salt, and pepper to taste. Incorporate the beaten eggs and mix well.

Step 3: Preparing the bread dough
To make the dough, start by preparing a starter. Mix the yeast with sugar, 50 ml of lukewarm milk, and 2 tablespoons of flour. Let it ferment for 10 minutes. In a large bowl, combine the flour with salt, then add the starter and the remaining lukewarm milk and olive oil. Knead the dough for 10 minutes until elastic. Cover it with plastic wrap or a clean towel and let it rise for about 40 minutes, or until it doubles in size.

Step 4: Assembling the drob
Once the dough has risen, sprinkle a little flour on the work surface and roll out a sheet of dough, neither too thick nor too thin. Line the springform pan with baking paper and place the dough inside, making sure it slightly exceeds the edges of the pan. Prick the bottom of the dough with a fork to prevent air bubbles from forming. Add the meat filling, leveling it evenly.

Step 5: Closing the drob
Trim the excess dough from the edges and shape a string from the remaining dough to place on top of the filling for a decorative look. Preheat the oven to 160 degrees Celsius. Beat an egg with a tablespoon of milk and brush the dough with this mixture, then sprinkle poppy seeds on top.

Step 6: Baking
Place the pan in the preheated oven and bake the drob for about 1 hour, or until the edges turn golden. If desired, you can add the remaining beaten egg on top of the filling 10 minutes before removing the drob from the oven for an even golden crust.

Step 7: Cooling and serving
After the drob is browned, remove it from the oven and let it cool in the pan for 20 minutes. Then, transfer it to a rack to cool completely. The drob can be served warm or cold and is delicious alongside a green salad or pickles.

Practical Tips
- For an even more intense flavor, you can add some spices like thyme or allspice to the filling.
- Ingredient variations: You can experiment with other types of meat, such as pork or turkey, depending on your preferences.
- Storage: The drob keeps well in the refrigerator for a few days but can also be frozen for later consumption.

Nutritional Benefits
Drob is a rich source of protein, thanks to the basic meat ingredients. It also contains essential vitamins and minerals from the herbs. However, be mindful of the calorie content, which can vary depending on the ingredients used.

Frequently Asked Questions
1. Can I use chicken instead of beef?
Yes, you can adapt the recipe to your preferences, using chicken or even a combination of meats.

2. Can the drob be made vegetarian?
Yes, replace the meat with vegetables and mushrooms, adding eggs to bind the mixture.

3. What can I serve with the drob?
It is delicious alongside pickles, fresh salads, or yogurt sauces.

Serving
The drob can be sliced and served on a platter, garnished with fresh herbs. A great idea is to accompany it with a garlic yogurt sauce or a cabbage salad to balance the richness of the flavor.

In conclusion, drob in bread crust is a dish that will not only delight your taste buds but will also bring a touch of nostalgia and joy to every meal. So, dress your drob in bread crust and enjoy a feast full of flavors! Enjoy your meal!

 Ingredients: 400 g beef lung 200 g boiled beef tongue a chicken breast heart, gizzards, and liver about 500 g a bunch of green onions a good handful of fresh dill a bunch of fresh parsley 3-4 cloves of garlic salt and pepper 3 large eggs + one for brushing For the dough :)) : 300 g white flour one tablespoon yeast one teaspoon sugar half a teaspoon salt 50 ml olive oil warm milk 250 ml (more or less depending on the flour) poppy seeds one to two tablespoons

 Tags:  meat pie meatloaf in bread