Drob de Miel

Name: Drob de Miel
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Romania
Ingredients: 600g lamb offal (liver, heart, kidneys), finely chopped; 4 eggs, 2 boiled; large bunch dill and green onion, chopped; caul fat or thin lamb fat, for wrapping

Romania

Drob de miel is a centrepiece of the Romanian Orthodox Easter table, its use of lamb offal marking the end of Lenten fasting.

A traditional Romanian Easter dish of seasoned lamb offal wrapped in caul fat and baked until firm — rich, herby and deeply tied to spring celebrations.

Photo: Sacha47

Prep

30 mins

Cook

1 hr

Difficulty

Hard

Calories

410 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

600glamb offal (liver, heart, kidneys), finely chopped

4eggs, 2 boiled

large bunchdill and green onion, chopped

caul fator thin lamb fat, for wrapping

Method

Mix chopped offal with raw eggs, dill and green onion.

Line a loaf tin with caul fat, leaving overhang.

Fill halfway with the mixture, nestle in the boiled eggs, then top with remaining mixture and fold over the caul fat.

Bake at 180C for 50-60 minutes until firm and golden, then cool before slicing.

Chef's Tip

Nestling whole boiled eggs in the centre creates the traditional cross-section pattern when the drob is sliced.

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Drob de Miel

Ingredients

Method

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