🇷🇴 Romania recipe
Drob
Drob is the centerpiece of the Romanian Easter table, a richly flavored lamb terrine that celebrates the arrival of spring. Made from finely chopped lamb organs -- liver, heart, lungs, and kidneys -- mixed with bread soaked in milk, fresh spring herbs, green onions, and eggs, then wrapped in caul fat and baked until set, drob is sliced and served cold like a pate. It is a dish of deep tradition that connects Romanians to their pastoral heritage.
Prep40 mins
Cook1 hour
Serves8
Difficultyhard
Ingredients
- 500g lamb liver
- 200g lamb heart
- 150g lamb lungs (or substitute with additional liver)
- 100g lamb kidneys
- 1 lamb caul fat (prapure), soaked in warm water
- 6 large eggs (3 hard-boiled, 3 raw)
- 1 large bunch green onions, finely sliced
- 1 large bunch fresh dill, finely chopped
- 1 large bunch fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 slices white bread, soaked in milk and squeezed dry
- 2 tbsp unsalted butter, melted
- Salt and freshly ground black pepper to taste
- 1/2 tsp ground allspice
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 340
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 24 g
