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Drob de miel

Name: Drob de miel
Cuisine: Romanian
Ingredients: 300g lamb liver; 200g lamb lungs; 200g lamb heart; enough to wrap caul fat; 2 slices white bread; 4 stalks spring onions; 1 bunch fresh dill; 1 bunch fresh parsley; 4 eggs; to taste salt; to taste black pepper

Drob de miel is a traditional Romanian Easter dish made from lamb offal mixed with herbs, spices, and bread, baked in a casing of caul fat or a loaf pan. It is a savory, herbaceous loaf that symbolizes renewal and the arrival of spring in Romanian culture.

11 ingredients

herbaceoussavoryearthyrich

Culinary DNA Preview

Romanian70%

Ottoman30%

Ingredients

lamb liver
300g
lamb lungs
200g
lamb heart
200g
caul fat
enough to wrap
white bread
2 slices
spring onions
4 stalks
fresh dill
1 bunch
fresh parsley
1 bunch
eggs
4
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Originating from Romanian rural Easter traditions, Drob de miel utilizes lamb offal, a resourceful way to celebrate the lamb's symbolic meaning for Easter and spring rebirth.

Culinary DNA

Ingredient ancestry breakdown

Romanian70%

ingredients+techniques

Ottoman30%

ingredient_origin

Techniques

boiling mincing mixing baking

Stories about this dish

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