Romanian Easter Drob

thickly sliced romanian drob on a serving platter.

5 from 2 votes

The Romanian Easter drob is a traditional appetizer for Easter brunch, and this chicken drob is a very popular twist on the well-known lamb drob.

Prep Time15

Cook Time1 15

Total Time1

Course: Chicken Breast

Cuisine: Romanian

Servings: servings

Calories: 112kcal

Author: Adina

Equipment

Loaf pan 10 inch/ 25 cm, Note 1
Food processor
Parchment paper

Ingredients

1 lb chicken liver
9 oz chicken breast
3.5 oz green onions
2 oz green garlic Note 2
1 can sliced mushrooms about 9 oz/ 250 g when drained
3 large eggs
1 bunch parsley about 1 oz/ 30 g chopped parsley leaves
1 bunch dill about 1 oz/ 30 g chopped dill
1 teaspoon fine sea salt or more to taste
½ teaspoon ground black pepper

US - EU

Instructions

Preheat the oven to 350°F/ 180°C. Line the baking dish with parchment paper.
Boil chicken livers: Place the chicken liver in a medium pot, cover with water and bring to a boil. Boil for 3-4 minutes and drain well. It should be cooked through but still slightly pink in the middle.
1 lb chicken liver
Cook the chicken breast in another pot; it should be cooked through.
9 oz chicken breast
Prepare remaining ingredients: In the meantime, roughly chop the onions and garlic. If using regular garlic, you should grate it. Drain the mushrooms and roughly chop the herbs.
Lightly beat the eggs in a small bowl.
3.5 oz green onions + 2 oz green garlic + 1 can sliced mushrooms + 1 bunch parsley + 1 bunch dill + 3 large eggs
Chop: When the chicken liver and breast are cool enough to handle, chop them both into pieces.
Briefly process the green onions, garlic, and herbs first to break them down slightly.
Process chicken drob: Place all the remaining ingredients, including salt and pepper, in the food processor, and process until you obtain a rough paste. I never make it too fine; I like to have some bits of meat and greens left. Taste and add more salt and pepper if necessary, but it should be enough.
chicken livers and breast + mushrooms + beaten eggs + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Bake drob: Transfer the mixture to the prepared pan and level. Bake for 50-55 minutes until a nice crust is formed.
Let cool completely, remove from the baking dish, and refrigerate it, preferably overnight. It slices better if it waits until the next day.

Notes

Baking dish: You can also bake the drob in a square tin, 8-inch/ 20 cm. In this case, bake it for 30-35 minutes.
Green garlic substitute: If you cannot get green garlic, replace it with more green onions and add about 4 grated garlic cloves to the mixture. Or use 2 oz/ 60 g wild garlic, if available.

Nutrition