Drob, also known as Drob de Paște or Drob de Miel, is a traditional Romanian dish prepared using lamb offals (generally including the heart, liver, spleen, lungs and kidney), eggs (either fresh or boiled), herbs (such as garlic, dill, lovage and parsley), green onions, and bread dipped in milk or water.
The boiled offals are cut and combined with several other ingredients and flavored with pepper and salt. Lamb’s caul is then stretched on top of a loaf pan and stuffed with the prepared mix.
Origin & Cultural Significance
Drob is a staple delicacy of the Romanian Easter meal. There are several variations of the dish, some of them include a sheet of dough as a substitute for the caul.
Typically consumed as an appetizer, drob is one of the most popular dishes of Romania. Lamb drob is considered to resemble faggots or haggis.
Romanian Drob Recipe
Drob, also known as Drob de Paște or Drob de Miel, is a traditional Romanian dish prepared using lamb offals (generally including the heart, liver, spleen, lungs and kidney), eggs (either fresh or boiled), herbs (such as garlic, dill, lovage and parsley), green onions, and bread dipped in milk or water.
Ingredients
- Chicken liver - 500g
- Chicken breast - 250g
- Green onions - 100g
- Green garlic - 50g
- Mushrooms (sliced) - 1 can
- Eggs (large) - 3
- Parsley leaves (chopped) - 30g
- Dill (chopped) - 30g
- Fine sea salt - 1 tsp
- Ground black pepper - ½ tsp
Instructions
- Begin by preheating the oven to 180 degrees Celsius. Line a baking dish (20x20 cm) with baking paper.
- Now, take a medium pot and put the chicken liver in it. Add enough water to cover the chicken and bring it to a boil. Let it boil for about 3-4 minutes.
- Drain the water completely. Make sure the meat is cooked well but is still a bit pink in the middle.
- Take another pot and cook the chicken breast in it, making sure to cook it through.
- Meanwhile, cut up the garlic and onions. Remember to grate if you are using regular garlic. Next, cut up the herbs and drain the mushrooms.
- It’s time to take a small bowl and gently beat the eggs.
- Once the meat (liver and breast) is cool enough to touch, cut it into small pieces.
- Now, take all the ingredients and transfer them to the food processor. Add salt and pepper, and allow it to process until you obtain a rough paste. Add more salt and pepper, if wanted.
- Shift this freshly made combination to the prepared baking dish and even it out. Allow the dish to bake for approximately 30-35 minutes, or until you notice a crust forming.
- Once done, remove it from the oven and set it aside to cool. After it has cooled completely, take it out of the baking dish and slice it into squares. Serve along with crispbread, bread or crackers, and there you have it! Your delicious drob is ready to be consumed.
- You can also store the leftover drob in an airtight container and keep it in the refrigerator. It will be fit for consumption for about 4-5 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 448mgSodium: 395mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 28g