Drob de miel is often made in Romania for the Easter holiday. 

 

Ingredients:

 

-guts of a lamb (heart, liver, lung and kidney)
-5 eggs
-2 tablespoons oil
-3 bundles of green onions
-1 link or twig dill
-1 link or twig parsley
-salt, pepper
-2 slices of bread soaked (with all the milk)
-2 tablespoons breadcrumbs
-wallpaper-biscuit tray
-5 boiled eggs

 

Preparation:

 

Place the cooked lamb parts in a food processor, then chop them finely as possible. This stuffing is put in a bowl which is added beaten eggs and mixed well with the lamb. Then add the green onions,the dill and parsley which should be all chopped fine: add also salt and pepper to  taste; 2 tablespoons bread crumbs; bread and milk.  Then mix well to homogenize the composition.

 

The tray is greased with little oil and is powder with the breadcrumbs. The mixture is pour in a rectangular tray. The boiled eggs are inserted in lengthwise. Place in oven for 40 minute the composition at a temperature of 180 celcius. Serve hot or as an appetizer with eggs, ham, vegetables, and olives.

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960