Drob

Drob is a traditional Eastern European dish, often associated with Romanian cuisine, but also found in the culinary traditions of other Balkan countries. It is typically prepared and served during the Easter holiday.

Ingredients and Preparation

Drob is made from the organs of lamb, including the liver, heart, and lungs. These are finely chopped and mixed with green onions, dill, and parsley. The mixture is then seasoned with salt, pepper, and other spices according to taste. Some variations of the recipe may also include eggs and breadcrumbs to bind the ingredients together. The mixture is then placed in a baking dish, often in a casing made from the lamb's caul fat, and baked until firm.

Cultural Significance

Drob holds a significant place in the Easter traditions of many Eastern European cultures. It is often prepared on Holy Thursday and served on Easter Sunday as part of the festive meal. The dish is symbolic of the renewal of life and the end of the Lenten fast.

Variations

While the traditional drob is made with lamb organs, there are also variations of the dish that use other types of meat, such as pork or chicken. There is also a vegetarian version of drob, known as drob de ciuperci, which is made with mushrooms instead of meat.

See Also

• Romanian cuisine
• Easter traditions
• Lamb (meat)

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