Drob de Miel — Print Recipe — The Culinary Codex

A savory baked loaf of lamb offal mixed with herbs, green onions, and eggs — Romania's essential Easter centerpiece.

Ingredients

1 Boil lamb offal (liver, heart, lungs) in salted water until cooked, about 30 min. Cool and finely chop or grind.
2 Sauté chopped green onions in butter until wilted.
3 Mix chopped offal with green onions, fresh dill, parsley, raw eggs, salt, and pepper.
4 Line a loaf pan with caul fat or butter generously. Place half the mixture in the pan.
5 Arrange halved hard-boiled eggs in a row in the center. Cover with remaining mixture.
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.