A traditional food that is found on many Easter menus in Romania is called ‘Drob de miel’ (Lamb haggis). Lamb- based recipes are popular at this time of the year among Romanians, but while a lamb broil is easier to make, the drob recipe is a bit more complicated.
Let’s learn how to cook it.
The entrails of a lamb (some 500 g)
2 boiled eggs
2 raw eggs
1 slice of bread dipped in milk
1 bunch of spring onions
1 bunch of parsley
1 bunch of fennel
1 spoon of sour cream
salt and pepper
the vane that keeps the entrails together or a pasta sheet (the one for noodles)
oil for oiling the pan
Timing: about one and a half hours, medium difficulty
Boil the entrails in water with a pinch of salt. Drain and cool, and when chilled, mince them in the mincer, together with the slice of bread dipped in milk. Add the raw eggs, the sour cream, salt and pepper, the minced greenery and the minced onion (the green part as well).
Mix everything thoroughly, with the aid of a (wooden) spoon.
Meanwhile, prepare the pan. In Romania, they usually use a four-square pan, oiled. Wash the lamb vane (the thin membrane that keeps the entrails together) and lay it on the pan, making sure it covers its margins too, so the blended contents will be entirely covered. If using a sheet of pasta, it must be well oiled. Anyone who isn’t big fan of a strong lamb odor should use the pasta sheet.
Add half of the contents earlier prepared, then in the middle put the two boiled eggs, either cut in two or in four. Put the remainder of the mix, level it with the help of the back of a spoon and turn the margins of the vane over the mix.
Keep it in the oven for about 30 minutes. Serve it sliced, with green onion and radishes.
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(photo source: retete-de-mancare.ro)