World Flavors Cookbook

Drob de Miel (Easter Lamb Loaf)

Name: Drob de Miel (Easter Lamb Loaf)
Cook time: 60 min
Cuisine: Romania
Ingredients: 1 kg lamb offal (liver, lungs, heart); 4-5 hard-boiled eggs; 3 raw eggs; 2 bunches green onions; 2 bunches fresh dill; Salt and pepper; Puff pastry or caul fat

A traditional Easter dish made of lamb offal, fresh green onions, and dill, baked in a pastry or caul fat.

Cuisine: Romania

Ingredients

1 kg lamb offal (liver, lungs, heart)
4-5 hard-boiled eggs
3 raw eggs
2 bunches green onions
2 bunches fresh dill
Salt and pepper
Puff pastry or caul fat

Instructions

1. Boil offal until tender, then chop finely. 2. Mix with raw eggs, chopped green onions, dill, and seasoning. 3. Line a loaf pan with pastry or fat. 4. Spread half the mixture, place whole boiled eggs in a row, and cover with remaining mixture. 5. Bake at 350°F (180°C) until firm and golden. 6. Slice to reveal the egg in the center.