The drob is one of the emblematic dishes of Romanian holidays, offering an irresistible combination of fresh herbs, spices, and carefully cooked meat. For those seeking alternative versions to the classic lamb drob, this versatile recipe can be easily adapted while preserving the authentic flavor of Romanian cuisine. Whether you choose a chicken drob, pork, beef, or even a vegetarian option based on mushrooms, each variation brings a unique taste and integrates perfectly into the Easter menu or any other special occasion.
This dish, usually served cold, can be accompanied by spring vegetables such as radishes, green onions, and tomatoes, making it both tasty and healthy. The adapted drob recipe is an ideal choice for family meals, allowing everyone to enjoy the traditional flavor in a form that suits individual preferences.
Ingredients
500 g lamb offal (liver, kidneys, lungs, heart)
2 bunches of green onions
1 bunch of green garlic (or 2–3 cloves of garlic if you don’t have fresh)
1 bunch of parsley
1 bunch of dill
1 bunch of lovage (optional)
5–6 eggs (4 for mixing, 1–2 for placing inside the drob, if desired)
1 beaten egg for brushing
2–3 tablespoons of oil
Salt and pepper, to taste
1 lamb caul (optional, for wrapping the drob)
Instructions:
Preparing the offal: Wash the lamb offal thoroughly and boil it in water with a little salt. Let it cook for 20–30 minutes, until well done, then remove and allow it to cool. After cooling, chop finely with a knife or pass through a meat grinder, depending on the desired texture.
Preparing the herb mixture: Wash and finely chop the green onions, green garlic, parsley, dill, and lovage. These fresh herbs will give the drob a fresh aroma and a beautiful color.
Mixing the ingredients: In a large bowl, combine the chopped offal with the herbs, 4 beaten eggs, and season with salt and pepper to taste. If you want a creamier lamb drob, you can add 1–2 tablespoons of oil to the mixture.
Assembling the drob: Grease a tray or loaf pan with oil. If you have lamb caul, line the tray with it, leaving the edges slightly overhanging. Pour half of the drob mixture into the tray, place the whole boiled eggs in the center, then cover with the rest of the mixture. If you used lamb caul, fold its edges over the drob to cover it completely.
Baking: Brush the top of the drob with beaten egg to create a golden crust while baking. Bake the drob in a preheated oven at 180°C for 40–50 minutes, until golden and well set.
Serving: Allow the drob to cool before slicing, so it cuts nicely. Serve it cold, as an appetizer, alongside radishes, green onions, fresh bread, or other spring garnishes.
The lamb drob is a traditional recipe that brings to the table the authentic taste of Romanian holidays, cherished for its rich flavor and the combination of fresh herbs and spices.
The drob can be prepared with various types of meat, depending on preferences or availability. Here are some alternatives to classic lamb offal:
Chicken drob – You can use chicken organs such as liver, heart, and gizzards. This is a lighter version, with a more delicate flavor, yet just as delicious.
Pork drob – You can use pork liver, heart, and kidneys for a more intense taste and a slightly different texture. This is a suitable option for those who prefer pork.
Beef drob – Beef organs such as liver and heart provide a deeper flavor. It can also be combined with minced meat for a finer texture.
Drob made with minced chicken, pork, or beef – For those who do not prefer offal, the drob can be prepared entirely from minced meat, mixed with fresh herbs and spices. This is a very popular version and has a lighter consistency.
Vegetarian drob – There is also a meat-free option, made with mushrooms (porcini, champignon), walnuts, and vegetables (carrots, peppers, spinach). This recipe is ideal for vegetarians or for those seeking a lighter option. Whole boiled eggs can also be added to this version for an authentic appearance.
Turkey drob – Turkey organs or minced turkey meat can be used to prepare a more diet-friendly turkey drob, still rich in protein.
Each of these variations can be prepared using the same combination of fresh herbs and spices, ensuring an authentic flavor and a pleasant texture, adapted to culinary preferences.
What is the origin of the traditional Romanian drob?
The drob is a traditional Romanian dish, specific to the Easter holidays, with origins in the rural areas of the country. In the past, lamb drob was prepared using lamb offal and caul fat, symbolizing the abundance of the Easter meal. Over time, the recipe diversified to adapt to modern tastes and dietary preferences.
What types of meat or ingredients can replace lamb in the drob recipe?
