How to Prepare Traditional Lamb Haggis

Lamb Haggis is one of the most beloved traditional Romanian dishes, a staple on the Easter table. With its unmistakable flavor, fragrant fresh herbs, and rich texture, drob has become a culinary symbol of spring.

If you want to preserve the authenticity of the recipe and honor tradition, it’s essential to know how to prepare drob de miel—step by step.

Origin and Significance of Drob de Miel

Drob has a history closely tied to Easter celebrations, regarded as a symbol of renewal and sacrifice. Made from the organ meats of the sacrificed lamb, this recipe has been passed down through generations as an homage to ancient customs.

In many regions of the country, the recipe remains almost unchanged—which is all the more reason to learn how to prepare traditional drob de miel.

Essential Ingredients for Traditional Drob

The first step in understanding how to prepare drob de miel is selecting the right, high-quality ingredients:

Lamb organs: liver, heart, lungs, kidneys—thoroughly cleaned and boiled before chopping;
Fresh herbs: green onions, spring garlic, parsley, dill—for an intense, fresh flavor;
Raw eggs for binding and hard-boiled eggs for presentation;
Bread crumbs for added consistency (optional);
Lamb caul fat (“prapure”): for wrapping the mixture—provides a traditional appearance and retains juiciness.

Choosing ingredients correctly is essential for an authentic, successful drob.

Preparation Steps

To truly master how to prepare drob de miel, follow each step carefully:

1. Preparing the Organs

Clean and rinse the organs thoroughly, then boil them for 30–40 minutes in salted water with a bay leaf. Once cooled, chop finely by hand or process through a meat grinder.

2. Making the Filling

In a large bowl, mix the chopped organs with finely chopped herbs, raw eggs, salt, pepper, and—if desired—a tablespoon of breadcrumbs. For extra flavor, you can also add small cubes of smoked bacon.

3. Assembling and Baking

Soak the caul fat in warm water, then line a baking pan so it fully wraps the filling. Spoon in half the mixture, add the whole hard-boiled eggs, then top with the remaining mixture. Fold the edges of the caul fat over, and bake at 180 °C for 45–50 minutes, until golden brown.