Drob marmorat de ied, Romanian marbled goat loaf

Ingredients

• 400 g kid goat liver
• 200 g kid goat kidneys
• 400 g boneless kid goat leg
• 2000 ml water
• 5-6 bay leaves
• 2 bunches green onions (200 g)
• 2 bunches green garlic (100 g)
• 15 g dill
• 15 g parsley
• 4 raw eggs
• 4 eggs for boiling
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 5 ml oil
• 200 g semi-hard cheese

Preparation

1. Pat the liver, kidneys and meat dry with paper towels. Put them in a pot with 2000 ml water and 5-6 bay leaves. Bring the water to a boil, then simmer everything over low heat for 45 minutes, until a fork slips easily into the meat. 2. Drain the meat and offal well, then leave them to cool for 30 minutes. Chop them very finely. 3. Trim, wash and chop the green onions, green garlic, dill and parsley. Boil 4 eggs for 10 minutes, cool them, peel them and cut them lengthwise into quarters. 4. In a bowl, mix the chopped meat and offal with the herbs, 1 teaspoon salt, 1/2 teaspoon pepper and 4 raw eggs until the mixture holds together. 5. Line a loaf pan with baking paper and grease the paper with 5 ml oil. Add half the mixture, half the hard-boiled egg quarters, then a layer of meat, the remaining eggs and the rest of the mixture. 6. Bake in a preheated oven at 180°C for 30 minutes, until the mixture is set in the middle. 7. Grate 200 g cheese over the top and bake for another 15 minutes, until melted and lightly browned. 8. Leave the drob to cool for 30 minutes, then remove it from the pan and slice it.