To begin with, I have a confession to make: it’s my first time doing a drob. I ate it when I was visiting and I didn’t particularly like it, sometimes it was too dry, suffocating or bitter and I didn’t think it was worth spending my precious energy making a traditional dish that I didn’t particularly enjoy. But since lately I’ve been on the experimental side, I said: WTF, I’ll try. And I started documenting myself. I chose a version that uses tempering of the organs and vegetables, instead of boiling, I found it tastier that way. I publicly thank the ladies on the AIP Romania Facebook group, from there I learned many tricks, which I use in my recipes. Here I replaced the eggs, which keep the dish from separating (I find the combination of eggs and meat indigestible anyway), with nutritive dry yeast flakes, a spoonful of tapioca starch and the liver blend.
Ingredients:
- 3 turkey gizzards
- A pork heart
- Pork liver, a small lobe
- 250 grams of minced turkey meat
- A bunch of green onions
- A bunch of green garlic
- A medium piece of leek
- 2 large spoons of duck fat
- One tablespoon of tapioca starch
- 2 tablespoons of nutritive dry yeast flakes
- Salt and dried thyme to taste
Method of preparation
We start by cleaning and washing the organs and green vegetables, we chop them large, the liver into pieces a little bigger than the rest of the organs, because we need to recognize them after they are cooked, we place them nicely on separate plates, like organized housewives who we are. Heat the duck fat in a saucepan and throw in the pieces of gizzards and heart. We mix until it changes color, add a few spoons of water, reduce the heat to minimum and put the lid on. Leave for 5-10 minutes, then add the pieces of liver, mix in the same way, put the lid on and leave for another 5-10 minutes. We should now have a considerable amount of liquid in the saucepan. With the foamer, remove the organs and put the green vegetables in the respective liquid, put the lid on and leave for another 5-10 minutes, stirring from time to time. We don’t leave until the liquid goes down, we need it. We close the stove and let it cool, with a lid, because we don’t want the precious liquid to evaporate. In the meantime, we choose the pieces of liver, and cut the rest of the organs smaller, about a cubic cm. We put the liver and the boiled vegetables together with the liquid in the blender and mix until we get a paste. Now has come the apotheotical moment when we mix all the ingredients, by hand and with a sense of responsibility. We taste the salt, then put the result in the tray. I have a square pan with a side of 22 cm, with a removable edge. I lined it with baking paper and poured the mixture into a layer of 3-4 cm. I smoothed well, then greased the surface with olive oil. I put it in the oven heated to 200 degrees Celsius and left it for 35 minutes. After I took it out of the oven, I quickly covered it with a thick towel until it cooled down, so that it wouldn’t dry out. It turned out incredibly good, meaty, tasty, light and nutritious. You don’t feel the bitterness of the liver, it’s not dry or suffocating. I put a part in bags in the freezer, so that I can enjoy this extraordinary drob another time.
