Romanian Drob Recipe
Drob is a very popular appetiser during the Easter time. It is served on the Easter table, alongside other typical dishes such salata de boeuf and red eggs. It is made from lamb offal and spring greens.
Ingredients
- 800 grams lamb liver, hearts
- 2 bunch spring onions
- 1 bunch spring green garlic or 5 cloves of normal garlic
- 1 bunch dill
- 1 bunch parsley
- 2 boiled eggs
- 2 raw eggs
- nutmeg
- butter
- salt and pepper to taste
Instructions
- Divide the whites from the greens on the spring onions and garlic.
- Fry the white part of the onions and garlic for a couple of minutes. If you are using cloves of garlic, save it for a bit later.
- If you are adding heart, put it in the pan now and fry for 8 minutes.
- Cut the liver in chunk sizes.
- Add the liver and the chopped cloves of garlic.
- Let it all cook together for 6-7 minutes on a medium heat, then add the green parts of the onion and garlic.
- Cook for one more minute, then turn the heat off and let it cool down completely.
- Meanwhile, boil two eggs for 10 minutes.
- Chop the dill and the parsley finely.
- After the composition is cold, take the liver out and chop it very small. You can also use a chopper.
- Mix the greens, the raw eggs, the salt, pepper, and nutmeg to taste.
- Preheat the oven to 180 degrees Celsius.
- Butter the loaf tin or cover it with baking paper.
- Add half of the composition, then place the hard boiled eggs in the middle.
- Cover with the other half of the composition, and press well.
- Top the drob with thin slices of butter and bake it in the oven for 40 minutes.
- Check if the drob is done by inserting a toothpick in the middle of it. If it comes out clean, it is ready.
- Take the drob out of the oven and let it cool down in the tin.
- Place the tin in the fridge and let it cool down overnight.
- Serve on the Easter table, on a platter, on a bed of salad.