Drob Sarma
A Bulgarian baked liver and rice casserole, topped with a savory yogurt-egg custard - this home version uses chicken liver in place of the mixed lamb offal (liver, heart, lungs) traditionally stuffed into lamb's caul for festive drob sarma, since lamb offal is rarely available outside Bulgaria; the yogurt custard topping is what separates drob sarma from a plain liver-and-rice bake.
⏱ 70 min🍽 4 servings
dinner
Ingredients
- •1 lb chicken livers, cleaned and chopped
- •1 cup rice
- •1 onion, finely chopped
- •2 green onions, chopped
- •2 tbsp vegetable oil
- •1 tsp paprika
- •2 tbsp chopped dill
- •1 cup plain yogurt
- •2 eggs
- •Salt to taste
- •Pepper to taste
Steps
- 1.Cook the rice in salted water until just tender, about 12-15 minutes, then drain.
- 2.Heat the oil in a large skillet, sauté the onion until soft, then add the chicken livers and cook for 5-7 minutes, until browned but still slightly pink inside, breaking them into small pieces as they cook.
- 3.Stir in the paprika, green onions, dill, salt, and pepper, then fold in the cooked rice.
- 4.Spread the liver and rice mixture into a greased baking dish.
- 5.Whisk together the yogurt and eggs and pour evenly over the top - this yogurt-egg custard topping, baked until just set, is what distinguishes drob sarma from a plain liver-and-rice bake.
- 6.Bake at 350°F for 25-30 minutes, until the custard topping is set and lightly golden. Serve warm.