A savory baked loaf of lamb offal mixed with herbs, green onions, and eggs — Romania's essential Easter centerpiece.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: fresh dill, green onion, radishes
Accompaniments: bread, salată de boeuf
Instructions
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1
Boil lamb offal (liver, heart, lungs) in salted water until cooked, about 30 min. Cool and finely chop or grind.
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2
Sauté chopped green onions in butter until wilted.
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3
Mix chopped offal with green onions, fresh dill, parsley, raw eggs, salt, and pepper.
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4
Line a loaf pan with caul fat or butter generously. Place half the mixture in the pan.
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5
Arrange halved hard-boiled eggs in a row in the center. Cover with remaining mixture.
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6
Bake at 180°C (350°F) for 45-50 min until golden and set. Cool before slicing.
Did You Know?
No Romanian Easter table is complete without drob — it is as essential to the holiday as lamb itself, symbolizing renewal and abundance.
Chef's Notes
Equipment Tips
- loaf pan
- large pot
- mixing bowl
Garnishing
fresh dill, green onion, radishes
Accompaniments
The Story Behind Drob de Miel
Drob de miel is Romania's answer to Scottish haggis and Middle Eastern lamb preparations. It uses every part of the Easter lamb in a unified, elegant loaf. The hard-boiled eggs hidden inside symbolize rebirth, making drob both a culinary and spiritual Easter tradition deeply rooted in Orthodox Christian celebrations.
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