March 25, 2013
Lamb Loaf (Drob de Miel)
With Easter just around the corner, this is the perfect time to post this recipe.
One the traditional Romanian dishes for Easter is the Lamb loaf, called " Drob de Miel" in Romanian. It takes some time and effort to make this loaf, but serving it at Easter to your family and friends that know this dish, (even the ones that don't), will love you for it. Trust me, I'm talking from own experience :-) I guess for some of us, it is sort of like bringing back familiar tastes, customs and traditions that we grew up with or just plain, good memories of the old days that we all, at one time or another, like to reminisce about... Whatever the reason, hope you'll give it a try and like this recipe too.
The organs from a lamb: liver, lungs,
kidney, spleen, heart (about 2 1/2 lb.)
1 Fat net (prapure)
1 large onion, chopped
5 tbsp. oil
1 tsp. allspice (ienibahar)
2 tbsp. tarragon
1 1/2 tsp. salt
1/2 tsp. pepper
5 slices of whole wheat bread
1 tbsp. chopped fresh dill weed
5 green onions, chopped
4 tbsp. chopped fresh parsley
4 eggs + 5 hardboiled eggs, shelled
Wash all organs very well in running cold water; cut them into 1 inch pieces and wash again washing well into the channels of all the organs; drain off water. Set aside.
Wash the fat net and set aside to sit in cold water.
Place onions in a large pot. Add oil and sauté until onions become translucent. Add the chopped meat and cook stirring occasionally for about 10 minutes then add the allspice, tarragon, salt and pepper. Add more water if has evaporated and continue cooking until all meat is cooked, (about 1 hour) Remove from heat and set aside to cool.
When meat has cooled, run it through a meat grinder. Soak bread in water and squeeze dry and put it through the grinder.
Add the fresh dill, chopped green onions, parsley and 4 eggs. Stir together until mixed well. Adjust taste with more salt and pepper if needed.
Drain of the fat net (prapure) and place it into a large loaf pan, covering the bottom and sides of pan (let net hang over the sides of the pan) Place about half of the mixture into the pan.
Place the 5 hard-boiled eggs lengthwise over the mixture and cover eggs with the remaining meat mixture. Fold the hanging fat net over the meat in the pan until all is covered.
Bake in 350 F for about 45 minutes or until browned on top.
Remove and let cool for 10 minutes; remove from pan and let cool completely before slicing.
TIP: If you don’t have the fat net, you can make the loaf without the net, just grease the pan very well before filling it with meat.
Leia’s Culinary Treasures