Bird meatloaf

Bird's drob – a delicious and refined appetizer, perfect for the Easter table

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 8

Bird's drob is a savory alternative to the classic lamb drob, capturing the essence of the holidays with its inviting flavors. I will show you step by step how to prepare this tasty appetizer that will surely impress your guests. Get ready to discover a simple and quick recipe that will definitely become a seasonal favorite!

Necessary ingredients:
- 500 g bird gizzards
- 1 kg bird liver
- 10 eggs (4 for the mixture and 6 for boiling)
- 4 bunches of fresh dill
- 1 bunch of fresh parsley
- 4 bunches of green onions
- 1 bunch of green garlic
- Special drob seasoning (or spices of your choice)
- Salt and pepper to taste
- Oil for greasing
- Breadcrumbs for lining

Preparation of bird's drob:

1. Start by boiling the gizzards and bird liver. Place them in a pot with water, adding a teaspoon of salt. Boil for 30 minutes or until tender. After boiling, drain and let them cool slightly.

2. While the meat is cooling, finely chop all the herbs: dill, parsley, green onions, and green garlic. These will add freshness and flavor to your drob, so don’t skip this step!

3. Once the gizzards and liver have cooled, chop them finely and add them to a large bowl. Add the chopped herbs, the 4 raw eggs, salt, pepper, and the special drob seasoning. Mix the composition well, ensuring all ingredients are combined.

4. Preheat the oven to 180°C (moderate heat). Meanwhile, grease a baking dish with oil and line it with breadcrumbs to prevent the drob from sticking. This simple trick will ensure an easy release of the dish after baking.

5. Carefully pour the mixture into the baking dish and level it with a spatula. Place the boiled eggs, cut in half, on top for an attractive look and even richer flavor.

6. Whip the 2-3 egg whites well with salt and pepper, then spread them evenly over the drob. This will provide a golden and crispy crust, adding a pleasant texture to the dish.

7. Bake the drob in the preheated oven for 30-35 minutes, or until it feels firm to the touch and is nicely browned on top. Check it with a toothpick; if it comes out clean, the drob is ready!

8. Once the drob is baked, let it cool in the dish for 10-15 minutes, then transfer it to a platter. Cut it into servings and serve it cold, alongside a fresh salad or yogurt sauces for a refreshing contrast.

Serving suggestion: Bird's drob pairs perfectly with a rocket salad with cherry tomatoes and lemon dressing, adding a touch of freshness and flavor. You can also experiment with various spices or herbs, such as coriander or mint, to give it a personal touch.

Possible variations: If you want to add a touch of originality, you can replace part of the bird meat with pork or add slices of bacon for a smoky flavor. You can also try adding green olives or red peppers for a splash of color and texture.

This bird's drob is not just a simple recipe, but also a versatile dish that can be enjoyed at any time of the year. So gather your ingredients and enjoy a delicious appetizer that will bring smiles to the faces of your loved ones!

 Ingredients: chicken gizzards 05 kg chicken liver 1 kg eggs 10 dill: 4 bunches parsley: 1 bunch green onions: 4 bunches green garlic: 1 bunch special seasoning for drob salt, pepper

 Tags:  easter recipes chicken liver pâté liver pâté recipes appetizers for easter