Cighir, Romanian chicken liver loaf

Ingredients

• 300 g chicken livers
• 2 large eggs
• 1 bunch green onions (100 g)
• 15 ml oil
• 1 bunch green garlic (30 g of stalks)
• 30 g dill
• 15 g parsley
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon Vegeta
• 1 g baking soda
• 2 tablespoons white flour
• 100 g bread crumb

Preparation

1. Boil 2 eggs for 10 minutes, then cool them and peel them. 2. Clean and rinse the chicken livers, then boil them for 3 minutes, just until they are no longer raw in the middle. Drain and leave them to cool, then chop them finely. 3. Trim and finely chop the green onion bulbs. Sauté them in 15 ml oil over low heat for 8 minutes, until softened. Cut the onion tops and green garlic stalks separately. 4. Finely chop the onion tops and green garlic stalks, dill and parsley. Put the chicken livers in a large bowl and add the herbs, the sautéed onion and the oil from the pan, 4 raw eggs, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon Vegeta and 1 g baking soda. 5. Mix well, then stir in 2 tablespoons white flour and the crumb, finely crumbled, from 4 slices of bread. The mixture should be uniform. 6. Pour the mixture into a loaf pan or a disposable baking pan. Place the 2 boiled eggs down the middle and cover them with the mixture. 7. Bake at 170°C for 45 minutes, until browned and a toothpick comes out without wet mixture on it. Leave it to cool for 30 minutes before slicing.