Drob
Drob,fully namedDrob de Miel(Lamb Drob) orDrob de Paște(Easter Drob), is a traditionalRomanian dishoflamboffals(liver,lungs,spleen,heart,kidney),green onions,herbs(dill,parsley,garlic,lovage),eggs(boiled or fresh), andbreadsoaked in water or milk.[1]The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. Thecaulof 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 ashaggis,orfaggots.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
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References
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