In the Czech Kitchen: Make 'Spanish birds' for Sunday lunch

Though its name suggests something Mediterranean, this hearty recipe features a flavorful combination of meats, pickles, and hard-boiled eggs.

Ambiente

Written by Ambiente Published on 21.11.2024 12:51:00 (updated on 21.11.2024) Reading time: 2 minutes

Food & Drink
Photo via Ambiente
Photo via Ambiente
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While the name might evoke the Spanish sun, the dish known as Španělské ptáčky (Spanish Birds) has no roots in Spain—rather, it’s a beloved Czech classic with a history dating back to the 19th century. Though its name suggests something Mediterranean, this hearty recipe features a flavorful combination of meats, pickles, hard-boiled eggs, and smoky sausages—perfect for anyone who enjoys a filling, comforting meal.

This version, inspired by Prague's iconic Lokál restaurant and many a Czech grandmother’s kitchen, is rich in flavor and tradition. Serve it with a side of buttered rice, and you’ve got an authentic taste of Czech home cooking.

In the Czech Kitchen: Spanish Birds from Lokál

By Yasmine Borůvková

For the 'birds'

  • 4 slices of top round beef (about 180g each)
  • 100 ml whole-grain mustard
  • 8 thin slices of English bacon
  • 2 pickles, sliced
  • 2 hard-boiled eggs, halved
  • 2 Czech-style sausages, sliced into strips
  • Salt and pepper to taste
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For the sauce

  • 500g onions, finely chopped
  • 150g lard
  • Drippings from the birds
  • 150g butter, cold
  • Salt and pepper to taste

Instructions

  • 1.Begin by gently pounding the beef slices into thin cuts using a meat mallet.
  • 2.Spread a thin layer of mustard over each slice of meat. Lay two slices of bacon on top, followed by half a pickle, a piece of hard-boiled egg, and a strip of sausage. Roll up each portion into a tight bundle and tie with kitchen twine.
  • 3.Arrange the bundles in a roasting dish and place them in an oven preheated to 250°C (475°F). Roast uncovered for 20 minutes to sear the meat. Then, lower the temperature to 160°C (320°F), cover the dish, and roast for another 2 hours, allowing the meat to tenderize and the flavors to meld.
  • 4.While the birds cook, heat the lard in a pan and sauté the onions until golden brown. Pour in the drippings from the birds and blend the mixture into a smooth sauce. Remove from the heat, then stir in the cold butter. Season with salt and pepper to taste.
  • 5.Serve the Spanish birds with a generous spoonful of the rich sauce and a side of fluffy steamed rice.

In the Czech Kitchen is a weekly column written in cooperation with Ambiente's culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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