Drob Sarma is a popular Bulgarian dish made of liver.

Ingredients

1 kg chicken livers
2 eggs
1 cup rice
3 cups water
2 bunches of spring onions, finely chopped
1 cup yoghurt
2 tbs flour
Sunflower oil for cooking
spices: vegetable boullion, cumin, pepper, salt.

Directions

Bring the water to a boil and dissolve the vegetable boullion in it, add the rice and cook according to directions. Saute the chicken livers in a large pan with the sunflower oil for about 3 minutes or until no longer pink. Add the spring onions, pepper, salt and cumin, saute for 1 more minute. Combine the cooked rice into the pan with the chicken livers, then transfer to a large, shallow baking dish and bake in a moderate oven for one-half hour. Beat the eggs and flour into the yoghurt, pour on top of the rice and liver and bake for another 10-15 minutes until brown on top.
Delicious served with a generous dollop of fresh cold yoghurt on the side.


Recipe 2

Chicken Liver Sarma Bulgarian Name: Pile Drob Sarma


Ingredients

720ml/24fl.oz. Stock
225g/8oz Rice
2 tbsp Oil
675g/1 ½ lb Chicken Livers
8 Spring Onions, chopped
1 teasp Ground Cumin
Salt and Pepper
2 Eggs
240ml/8fl.oz. Plain Yoghurt
2 tbsp Flour


Directions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
2. Meanwhile, heat the oil in a large frying pan, add the chicken livers and sauté for about 3 minutes or until no longer pink.
4. Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
5. Drain the rice ( but leave it quite wet) then add to the chicken livers and mix well.
6. Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
7. Beat the eggs, flour and yoghurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10-15 minutes until browed.

Serve immediately with extra yoghurt on the side.