Drob mozaic, Romanian chicken liver loaf

Ingredients

• 500 g chicken livers
• 1500 ml water
• 5 hard-boiled eggs
• 1 bunch green onions (100 g)
• 3-4 stalks spring garlic
• 15 g fresh parsley
• 15 g fresh dill
• 6 raw eggs
• 1 extra raw egg (optional)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Preparation

1. Trim the membranes from the chicken livers and pat them dry with paper towels. Put them in 1500 ml of boiling water and boil for 10 minutes, until cooked through and no longer pink in the center. 2. Peel the 5 hard-boiled eggs and cut them into large pieces. I cut them this way so they don’t crumble. 3. Finely chop the bunch of green onions and the 3-4 stalks of spring garlic. Remove the parsley and dill stems, then chop the herbs. 4. Chop the boiled livers and mix them with the onions, garlic, parsley, dill and 6 raw eggs. If the mixture doesn’t seem to hold together, beat in the extra raw egg. 5. Carefully fold in the pieces of hard-boiled egg, then add 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 6. Heat the oven to 180-190 °C. Pour the mixture into a loaf pan lined with parchment paper and bake for 45 minutes, until lightly browned on top. 7. Let the loaf cool for 60 minutes before slicing.