Drob de miel recipe – Romanian Easter traditional food

I don’t know how you are, but for me it’s not Easter without the Romanian traditional food: cozonac (sweet bread filled with walnuts and raisins), sarmale (stuffed cabbage) and lamb stew, red eggs and drob.

And so, after every Easter, I tell myself that next year I won’t spend so much time in the kitchen, but somehow the situation always repeats itself. The good part is that all kinds of robots have appeared to help us, but we still spend a lot of time. Anyway, at the big family meal on Easter we bring the drob – it’s a tradition. So if I keep doing it, I do it for my mother-in-law, and for my mother, and for us, and for the festive table with all the relatives. That’s why over the years, I’ve tried all the recipes for drob with minced pork meat,  drob with pork liver and minced meat,  chicken liver and minced meat,  chicken liver and eggs… almost all combinations of types of meat with or without liver. However the traditional drob is the lamb one (in Romanian lamb=miel). So here its is drop de miel recipe (lamb drob).

Personally, the proportion for the perfect recipe is one-third meat and two-thirds liver, but you can also try either half-half or only meat, or only liver. If we put only liver, the drob seems too bland to me. To this mix you will add a lot, but a lot of greens, i.e. freshly cut dill and parsley and a lot of green onions… Lots of eggs to bind the meat paste, salt and pepper to taste. That’s how the drob de miel recipe is. That is, no one will be upset if you do not follow exactly the weights that I will write below.

For as little as a check, you will need

 700g meat (you could use the traditional lamb, but it works also with pork or chicken meat)

300 g lamb organs (liver, heart, kidney) or 300 g pork liver

4 eggs (3 in the composition, one for greasing)

5 tablespoons of sunflower oil

4 bunches green onions

3 sprigs of dill

3 bunches parsley leaves

½ teaspoon salt, pepper to taste.

How do we drob?

Boil the piece of meat. Let it cool, then chop it with a knife or put it through a Nutribullet. In the last version, it takes exactly 3 minutes. If I had to give up all the appliances in the kitchen, this appliance would be the only one I would keep: it chops, purées, makes smoothies and washes extremely easily. But let’s return to our topic.

Chop the green onion small and fry it in 5 tablespoons of oil. We don’t brown it, we just let it soften. I take the pan off the heat and let it cool.

We continue with the fine chopping of the greens: dill and parsley.

Break 3 eggs and beat them well.

In a deep bowl/pot, mix the meat with onions, greens and eggs. Add salt and pepper. And we mix well until we get a bound paste. If it doesn’t come out, we add the eggs that tie everything together. How to make the Drob recipe from minced pork

We put the composition in a single-use cake pan or normal pan (but then we add a baking sheet or grease it well with oil so that it does not stick).

We break another egg, which we beat and brush the drob on top before putting it in the oven. 

Put it in the oven preheated to 200 degrees, for 40 minutes on medium heat. After 40 minutes, we do the toothpick test in the middle of the dough – that is, do we put a toothpick in it? If it comes out clean, it means it is cooked and we take it out. If not, I leave it for another 5-10 minutes.

This was Romanian drob de miel recipe. 

Pofta buna and Happy Holidays!