Drob de Miel

Name: Drob de Miel
Yield: 2 servings
Cuisine: Romanian
Ingredients: 600g lamb liver, heart, and lungs; 6 eggs; 1 cup mixed fresh herbs; 3 green onions

Drob de Miel/drob deh myel/

About this dish

A traditional Romanian Easter dish made from seasoned lamb organs baked into a loaf.

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Ingredients

🐑600g lamb liver, heart, and lungs

🥚6 eggs

🌿1 cup mixed fresh herbs

🧅3 green onions

Method

Serves 2

Boil the lamb organs briefly, then finely chop or grind.

Mix with chopped herbs, green onion, and beaten eggs.

Season generously and pour into a loaf pan, often lined with caul fat.

Bake at 180°C (350°F) until set and golden on top.

Cool slightly, slice, and serve with pickles.

✓ What Makes it Authentic

Drob de miel is a traditional Romanian Easter dish, made from lamb offal and fresh herbs, similar to a baked pâté.

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