Drob de Miel

Name: Drob de Miel
Yield: 3
Cuisine: Romania
Ingredients: Lamb offal (liver, heart, kidneys), cleaned — 500 g (1 lb 2 oz); Minced lamb — 300 g (10.5 oz); Eggs, plus 2 extra hard-boiled eggs — 4; Onion, finely chopped — 1; Chopped fresh dill — 3 tbsp; Chopped fresh parsley — 3 tbsp; Chopped fresh green onion — 2 tbsp; Breadcrumbs — 2 tbsp; Butter — 2 tbsp; Salt and pepper — to taste; Lamb caul fat, for wrapping (optional, traditional)

The Quirky Foodster Team

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Servings

Ingredients

Lamb offal (liver, heart, kidneys), cleaned — 500 g (1 lb 2 oz)
Minced lamb — 300 g (10.5 oz)
Eggs, plus 2 extra hard-boiled eggs — 4
Onion, finely chopped — 1
Chopped fresh dill — 3 tbsp
Chopped fresh parsley — 3 tbsp
Chopped fresh green onion — 2 tbsp
Breadcrumbs — 2 tbsp
Butter — 2 tbsp
Salt and pepper — to taste
Lamb caul fat, for wrapping (optional, traditional)

Method

Simmer the lamb offal in water for 10–12 minutes until just cooked through; drain and finely chop or process.
Heat the butter in a frying pan and sauté the onion until softened.
Combine the chopped offal, minced lamb, sautéed onion, 4 raw eggs, dill, parsley, green onion, breadcrumbs, salt and pepper, mixing thoroughly.
Preheat the oven to 180°C (350°F).
If using caul fat, line a loaf tin with it; otherwise, grease the tin well.
Pour half the mixture into the tin, place the 2 whole hard-boiled eggs down the centre, then top with the remaining mixture, enclosing the eggs.
Bake for 50–60 minutes until firm and golden on top.
Let cool slightly before slicing to reveal the egg centre, and serve at room temperature.

Introduction: A savoury baked loaf of seasoned lamb offal and herbs, a traditional Romanian dish especially prepared for Easter.

Cultural Background: Drob de miel is deeply tied to Romanian Easter tradition, made using lamb offal from the animal traditionally slaughtered for the holiday, its rich, herb-flecked flavour and sliceable loaf form making it a cherished centrepiece of the Easter table.

Tips: Nestling whole hard-boiled eggs in the centre is a traditional and visually striking touch, revealed beautifully when the loaf is sliced. Let the drob rest for a while after baking, as this helps it firm up for cleaner slicing.

Variations: Wrap in lamb caul fat for the most traditional preparation, though this is optional and the dish works well without it. Adjust the herb quantities to taste, as recipes vary by family.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Serve at room temperature or gently warmed in a low oven, though it's traditionally enjoyed cool or at room temperature.

FAQs:

Q: Why is drob made specifically with lamb offal?

A: It traditionally uses the offal from the lamb slaughtered for Easter, reflecting a resourceful, no-waste approach tied to the holiday's culinary customs.

Q: Why are whole eggs placed in the centre?

A: This is a traditional, symbolic touch tied to Easter, creating an attractive presentation when the loaf is sliced to reveal the egg.