Traditional Drob de Miel (Lamb Haggis) for Easter

 

Traditional Drob de Miel (Lamb Haggis) for Easter Recipe

Easter is a significant celebration in many cultures around the world, and Romanian Easter traditions are rich with unique and flavorful dishes. One of the most cherished Romanian Easter specialties is Drob de Miel, a savory lamb haggis that holds a special place on the festive table. This traditional dish blends lamb offal with fresh herbs and spices, wrapped in a flavorful casing, resulting in a hearty and aromatic centerpiece for the Easter meal. If you are looking to immerse yourself in Romanian cuisine or simply want to try a new and authentic lamb recipe for Easter, this detailed guide to making Traditional Drob de Miel will walk you through everything you need to know.

What is Drob de Miel?

Drob de Miel, often translated as lamb haggis, is a traditional Romanian dish typically prepared and served during Easter. It is a meatloaf-like creation made primarily from lamb offal (organs such as liver, lungs, heart, and kidneys), combined with herbs, green onions, eggs, and bread soaked in milk. The mixture is then wrapped in lamb caul fat or lined in a baking dish and baked until perfectly set and aromatic.

This dish symbolizes renewal and rebirth, aligning with Easter’s themes, and reflects the age-old practice of using every part of the lamb, making the meal resourceful and sustainable. Its robust flavor and unique texture make it a must-try for food enthusiasts and those interested in authentic Romanian culinary traditions.

Ingredients for Traditional Drob de Miel

Before starting, gather the following ingredients to prepare a classic Drob de Miel:

Lamb and Offal:

• 1 lb (450 g) lamb liver
• 1 lb (450 g) lamb lungs
• 1/2 lb (225 g) lamb heart
• 1/2 lb (225 g) lamb kidneys
• 1 cup lamb caul fat (optional, for wrapping)

Other Ingredients:

• 1 large onion, finely chopped
• 4-5 green onions (spring onions), finely chopped
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1 bunch fresh chives, chopped (optional)
• 4-5 eggs
• 2 slices white bread (crust removed), soaked in milk and squeezed dry
• 4 tablespoons oil or butter
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin (optional)
• 2 cloves garlic, minced (optional)

Preparing Drob de Miel: Step-by-Step

Step 1: Clean and Boil the Lamb Offal

1. Prepare the offal by thoroughly rinsing the lamb liver, lungs, heart, and kidneys under cold water.
2. Place the offal in a large pot, cover with water, add a pinch of salt, and bring to a boil.
3. Lower the heat and simmer for about 45 minutes to 1 hour until the offal is tender.
4. Drain and let the meat cool.

Step 2: Chop or Grind the Offal

Once cooled, finely chop the offal or use a meat grinder for a smoother texture. The choice depends on your preference. Traditional recipes often call for hand-chopping to preserve texture.

Step 3: Sauté the Onions and Garlic

In a skillet, heat the oil or butter over medium heat. Add the finely chopped onions and garlic, cooking until translucent and soft. This step enhances the flavor and aroma of the dish.

Step 4: Mix the Ingredients

In a large mixing bowl, combine the chopped offal, sautéed onions, green onions, fresh dill, parsley, chives (if using), soaked bread, and eggs. Season generously with salt, pepper, and cumin if desired. Mix thoroughly until all ingredients are evenly incorporated.

Step 5: Prepare the Caul Fat

If using lamb caul fat, rinse it under cold water and pat dry. This lace-like membrane will be used to wrap the mixture, adding moisture and flavor during baking.

Step 6: Assemble the Drob

• With Caul Fat: Line a loaf pan or baking dish with caul fat, leaving enough overhang to cover the top once filled. Spoon the lamb mixture into the pan, pressing down gently to compact. Fold the caul fat over the top to seal.
• Without Caul Fat: Grease a loaf pan or line it with parchment paper. Press the mixture firmly into the pan.

Step 7: Bake

Preheat your oven to 350°F (175°C). Bake the drob for about 45-60 minutes or until the top is golden and the mixture is fully cooked and firm to the touch.

Step 8: Cool and Serve

After baking, allow the drob to cool slightly before slicing. This helps it set and makes serving easier.

Serving Suggestions

Drob de Miel is traditionally served cold or at room temperature, often as an appetizer or part of the Easter feast. It pairs wonderfully with:

• Fresh spring salads
• Pickled vegetables
• Mustard or horseradish sauce
• Fresh bread or rustic rolls

Many Romanian families serve it as part of a larger Easter platter that includes roasted lamb, boiled eggs, and sweet bread (cozonac).

Variations of Drob de Miel

While this recipe represents the traditional preparation, there are regional and family variations worth exploring:

• Vegetable additions: Some recipes include grated carrots or celery for added moisture and flavor.
• Different herbs: Tarragon, marjoram, or thyme can be added to vary the aromatic profile.
• No offal version: For those who prefer a milder flavor, some versions omit liver or kidneys.
• Mini drobs: Instead of one large loaf, individual portions can be baked in ramekins or muffin tins.

Nutritional Insights

Drob de Miel is a nutrient-dense dish. Lamb offal provides high-quality protein, rich iron, vitamin A, and B vitamins, essential for energy and immune health. The fresh herbs contribute antioxidants and flavor without adding calories. However, because of the organ meats, it is advisable to consume in moderation, especially for those sensitive to cholesterol.

Tips for the Perfect Drob de Miel

• Freshness matters: Use fresh offal and herbs for the best taste and texture.
• Proper cleaning: Lamb offal can have a strong aroma if not cleaned well. Soak kidneys in salted water and rinse thoroughly.
• Don’t overmix: Combine ingredients enough to blend but avoid overprocessing to preserve texture.
• Rest before slicing: Let the drob cool and rest to firm up, making slicing easier and presentation cleaner.
• Experiment with seasoning: Adjust herbs and spices to your taste, but keep the balance harmonious with the natural lamb flavor.

Cultural Significance of Drob de Miel

Beyond its delicious taste, Drob de Miel holds deep cultural significance in Romania. It is a symbol of tradition, celebrating the arrival of spring and the resurrection theme of Easter. Preparing this dish often involves the whole family, passing recipes and techniques from generation to generation. Sharing Drob at the Easter table fosters a sense of community and continuity with Romanian heritage.

Conclusion

Traditional Drob de Miel is more than just a dish; it is a Romanian Easter tradition that embodies history, culture, and culinary skill. This lamb haggis brings together humble ingredients transformed through time-honored methods into a flavorful and meaningful meal. Whether you are preparing it for the first time or continuing a family tradition, this recipe promises to deliver warmth, satisfaction, and a genuine taste of Romanian Easter.

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Summary

• Drob de Miel is a traditional Romanian lamb haggis served during Easter.
• It consists of boiled lamb offal, herbs, eggs, and soaked bread.
• Lamb caul fat is traditionally used to wrap the mixture before baking.
• The dish is rich in flavor and nutrients, symbolizing renewal.
• Serve cold or at room temperature with fresh salads or bread.
• Variations exist to suit different tastes and regional preferences.

Enjoy making and sharing this authentic Romanian Easter delicacy — Drob de Miel!

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