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Drob, fully named Drob de Miel (''Lamb Drob'') or Drob de Paște (''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. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The
caul A caul or cowl ( la, Caput galeatum, literally, "helmeted head") is a piece of membrane that can cover a newborn's head and face. Birth with a caul is rare, occurring in fewer than 1 in 80,000 births. The caul is harmless and is immediately remov ...
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, such as
haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
, or faggots. However, while haggis uses mutton or lamb it is boiled in the stomach of the sheep, while faggots, which do use the caul, are made from pork offal.


See also

* List of offal dishes *
List of lamb dishes This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species '' Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a ...


References

Romanian dishes Lamb dishes Offal Easter food {{Romania-cuisine-stub