Lamb meatloaf - an old recipe from Dobrogea

Name: Lamb meatloaf - an old recipe from Dobrogea - Lorena H.
Ingredients: 2 trays of meatloaf (trays the size of those for sweet bread) 1 kg of lamb organs (liver; lungs; heart) 3 bunches of green onions 3 bunches of green garlic 2 bunches of parsley 2 bunches of dill salt pepper 6 raw eggs 4 boiled eggs 1 lamb caul

Appetizers - Lamb meatloaf - an old recipe from Dobrogea by Lorena H. - Recipia

Lamb Haggis – Traditional Recipe from Dobrogea Every spring, just before Easter, I make this haggis using an old recipe from Dobrogea that I’ve received, with minor variations, from family and friends in the area. It’s not complicated, but it does require a bit of attention to a few steps, especially when boiling the organs and balancing the greens with the meat. With lamb organs, green onions, garlic, and plenty of herbs, this recipe turns out well every time. Quick Info Total time: approx. 2 hours (includes boiling, chopping, assembling, baking, light cooling) Preparation time: 30-40 minutes (cutting, washing, chopping, mixing) Baking time: 50 minutes in the oven Servings: 2 loaf pans (8-10 large servings) Difficulty: medium Recipe type: traditional dish for Easter meal Ingredients 1 kg lamb organs (liver, lungs, heart) 3 bunches green onions 3 bunches garlic 2 bunches parsley 2 bunches dill 6 raw eggs 4 hard-boiled eggs 1 lamb caul salt pepper oil for greasing the pans breadcrumbs for lining the pans Optional for boiling: 2-3 cloves, 2-3 allspice berries, 3-4 garlic cloves, 2-3 sprigs of dried basil Preparation Method 1. Clean the lamb organs (liver, lungs, heart) thoroughly, washing them in several cold waters. Remove any traces of blood and clots. 2. Place a large pot of water on the stove. When the water begins to boil, add the organs cut into larger pieces and scald them for a few minutes. Remove them and discard this water. This step helps eliminate blood and the stronger smell. 3. Put the organs back to boil in another pot with clean water. Add salt, pepper, 2-3 cloves, and 2-3 allspice berries (optional). Simmer on low heat and skim off the foam that forms on the surface. 4. When the organs are nearly cooked, add 3-4 crushed garlic cloves and 2-3 sprigs of dried basil to the water. Let it simmer for a few more minutes, then remove the organs and let them cool. Reserve some of the cooking liquid. 5. Chop the organs finely with a knife or in a food processor, but don’t turn them into a paste. If the mixture seems too dry, you can add 2-3 tablespoons of the cooking water. 6. Finely chop the green onions, garlic, parsley, and dill. Mix them with the chopped organs. 7. Incorporate the raw eggs, salt, and pepper to taste. Mix the composition well. 8. Prepare two loaf pans: grease them with oil and line them with breadcrumbs. 9. Place half of the mixture in each pan, leveling it gently, then lay two hard-boiled eggs (peeled) lengthwise in each pan. Cover the eggs with the remaining mixture. 10. Rinse the lamb caul in several cold waters and cover each haggis in the pan with it. 11. Place the pans in a preheated oven at 180°C and bake for 50 minutes. If you have a gas oven, use low heat. 12. Let the haggis cool in the pans. After cooling, carefully remove it. If it seems too soft, place it in the fridge for a few hours – it will firm up enough to slice. Why I Make This Recipe Often It’s a recipe that brings together all the spring greens, doesn’t require complicated techniques, and turns out well every time. It keeps well, and even if it doesn’t set perfectly at first, after sitting in the fridge, it slices beautifully and retains its flavor. Tips and Variations Tips Don’t rush the boiling of the organs; otherwise, the mixture will be too soft or too hard. If the mixture is too dry, add a little of the cooking liquid. Wash the caul well; otherwise, it may retain a specific smell. If you don’t have two loaf pans, you can use any similar shape. Substitutions If you can’t find fresh dill or parsley, use only one of the herbs; don’t omit them entirely. For those who don’t want the lamb smell, you can increase the amount of greens or add more dried basil while boiling. Variations Some add a bit of boiled carrot or soaked bread, but this traditional recipe doesn’t include those. If you don’t want to use caul, you can leave the haggis without it, but the edges will be crunchier. You can add a little sour cream to the mixture if you want a fluffier haggis, but it's not necessary here. Serving Ideas Serve cold, sliced, alongside radishes, green onions, salad, or even mustard. It can also be served as a main dish or snack, not just at Easter. Frequently Asked Questions 1. How do I know when the lamb organs are cooked enough? Test them with a fork – it should go in easily. The liver cooks faster, while the heart and lungs may need an extra 5-10 minutes. 2. Why is caul placed over the haggis? The caul helps bind the mixture together and keeps it moist while baking. 3. What should I do if the haggis doesn’t hold together when I take it out of the pan? Leave it in the fridge for a few hours. It will firm up and slice nicely afterward, even if it seems soft at first. 4. Can I use only lamb liver without the other organs? You can, but the taste will be more intense, and the texture denser. The classic mixture is more balanced when using all the organs. 5. Can the haggis be made without hard-boiled eggs in the middle? Yes, if you don’t want eggs inside, you can omit them, but they give a nice appearance when sliced. Nutritional Values Approximate values for one serving (1/10 of the recipe): Calories: 250-280 kcal Protein: 18-20 g Fat: 15-18 g Carbohydrates: 4-6 g This depends on how much fat the organs have and how many eggs you use. The recipe doesn’t contain flour or other additives, so it’s relatively filling. Storage and Reheating The haggis is best stored in the fridge, wrapped in foil or in a closed container, for up to 3-4 days. It can be served cold directly, but if you want to reheat it, place slices in a covered pan over low heat. I do not recommend freezing it, as the texture changes and the greens lose their flavor after thawing.

Lamb meatloaf - an old recipe from Dobrogea

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