Drob

A traditional Romanian dish made with lamb and herbs

Drob

Traditional drob de miel served with fresh herbs

Drob is a traditional Romanian dish, typically prepared during the Easter holiday. It is a type of meatloaf made primarily from lamb offal, including the liver, lungs, and heart, mixed with herbs, eggs, and bread soaked in milk. The dish is often wrapped in a caul fat or a thin layer of dough and baked until golden brown.

Ingredients and Preparation

The main ingredients of drob include lamb offal, which provides a rich and savory flavor. The offal is finely chopped and combined with a variety of herbs such as parsley, dill, and green onions. Garlic and pepper are also added to enhance the taste.

Close-up of drob showing the texture and ingredients

To bind the mixture, eggs are incorporated, and bread soaked in milk is used to add moisture and texture. The mixture is then placed in a baking dish, often lined with caul fat or dough, and baked until firm and cooked through.

Cultural Significance

Drob is traditionally served as an appetizer during the Easter meal in Romania. It is a symbol of renewal and celebration, reflecting the importance of lamb in Easter traditions. The dish is often accompanied by other Romanian specialties such as cozonac and sarmale.

Variations

While lamb is the traditional choice for drob, variations exist using different types of meat such as pork or chicken. Vegetarian versions can also be made using mushrooms and nuts as substitutes for the meat.

Related pages

• Romanian cuisine
• Easter traditions
• Meatloaf

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  Drob de Miel