Drob
Drob de Paște[1] |
Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paste (Easter Drob) is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk.[2] The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The caul of the lamb is stretched over a loaf pan and filled with the mixture.
Lamb drob is one of the most popular traditional dishes, so there are a number of variations of the recipe. One of these is the use of a sheet of dough instead of the caul. Usually, boiled eggs are placed in the middle of the loaf.
In the world there are a few dishes similar to lamb drob, the best known of which is the Scottish haggis. However, haggis is boiled in the stomach of the sheep - and doesn't contain a large amount of herbs.
See also[edit]
References[edit]
- ^ Easter table at pinterest
- ^ "Drob". www.dexonline.ro (in Romanian).
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