Romanian Easter Loaf
We’re here to give you the best recipes for every occasion, but these weeks it’s going to be all about Easter. Are you looking for new ideas for your Easter lunch or brunch? Give this Romanian Easter Loaf a try: it is easy to make, the ingredients are easy to come by, but it tastes heavenly!
Ingredients list for Romanian Easter Loaf:
500 gr chicken liver
500 gr chicken gizzards
7 tbs olive oil
2 tbs milk
4 bay leaves
7 eggs (3 boiled + 4 raw)
4 tbs breadcrumbs
4-5 spring onions
4 cloves garlic
½ bunch parsley
½ bunch dill
200 gr crème fraiche
Salt and pepper to taste
4-6 sheets of phyllo dough
Preparation method for Romanian Easter Loaf:
Preheat the oven to 180°C.
Heat 3 tablespoons of olive oil in a frying pan, on medium fire. Fry the chicken livers for 2-3 minutes with the chopped garlic cloves. Add 100 ml water and 2 bay leaves, simmer for 2-3 minutes, then scoop out and allow to cool. Do the same for the chicken gizzards.
Boil 3 of the eggs for 7-8 minutes, until hard, then cool and peel them.
Chop the spring onions, parsley and dill. Place them in a roomy bowl. Chop the chicken livers and gizzards, then pop them in the same bowl. Add the raw eggs and the crème fraiche. Season with salt and pepper. Mix everything thoroughly, by hand or with a wooden spoon.
Add 2-3 sheets of phyllo dough on the bottom of an ovenproof dish. Sprinkle a few drops of olive oil in between the sheets. Scoop half of the prepared mixture onto the phyllo dough. Place the boiled eggs in the middle. Cover with the rest of the mixture. Add the remaining sheets of dough, again with olive oil in between.
Whisk the remaining egg with the milk and one tablespoon olive oil. Pour over the Romanian Easter Loaf. Bake for 45 minutes, then cool for at least 15 minutes before serving. We prefer cutting and serving the loaf the next day.