The lamb "drob" Recipe

The lamb

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Ingredients

I bought a half of a lamb from the butcher shop with everything inside and I needed almost everything:
  • heart, lungs, kidneys, liver, diaphragm
  • a bundle of green onion, one of green garlic and one of green dill
  • 3 eggs
  • the lamb "prapure". This is the membrane holding the intestines together.

How to make The lamb "drob"


Full recipe with photos here
  • boil water with salt and pepper and add in order the heart, kidneys (which I cleaned with vinegar before), liver and lungs. Note: the lungs tend to float so make sure they are boiled
  • let if boil for 5-10 minutes. Remove the foam from time to time.
  • remove from the water and let it cool down for 30 minutes. Don't throw away the water.
  • chop using a knife. Note: some variations use a mincing machine to chop the ingredients which result in a paste like composition which I don't like. This is not foie gras nor minced meat balls.
  • cut the vegetables (there should be a 2/1 meat/vegetables ratio)
  • mix the chopped meat and vegetables. Beat the eggs and add to the mixture. The eggs should hold everything together. Don't add them all from start as they might not be all needed. This is not an omelet. Note: some variations add a lot of flour to the mix. This is not a pie.
  • lubricate the pan with sunflower oil or butter then put the "prapure". Use warm water to clean it before and be careful not to break it.
  • add the mix and then fold the "prapure" over
  • cook in the oven for 30 - 40 minutes. I preheated the oven for 10 minutes before on lowest flame setting.
  • serve cold or warm
 
  • mickeykitterman
    mickeykitterman says

    Such an intriguing recipe, I'd love to try a slice, I've never tasted lung before.

  • mickeykitterman
    mickeykitterman says

    Such an intriguing recipe, I'd love to try a slice, I've never tasted lung before.

  • len
    len says

    This is one of the traditional recipes where an animal is sacrificed and then everything is used. The lung must be cleaned well because there are a lot of blood vessels which might retain blood. In the rest there is nothing too special.

  • telliecoin
    telliecoin says

    VERY INTERESTING.. seriously VERY VERY interesting.. never had anything like this before.. where does this recipe originate from?

  • len
    len says

    This recipe originates from Romania. Each year, for easter, lambs are sacrificed and this is one of the traditional recipes done with this occasion.

  • didka
    didka says

    We have similar recipe in Bulgaria, even the word "drob" is the same - good to know :)

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