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TRADITIONAL ROMANIAN EASTER DROBD – A FESTIVE AND SAVORY LAMB OFFAL LOAF

By Delicious Recipes!Posted on
TRADITIONAL ROMANIAN EASTER DROBD – A FESTIVE AND SAVORY LAMB OFFAL LOAF

TRADITIONAL ROMANIAN EASTER DROBD – A FESTIVE AND SAVORY LAMB OFFAL LOAF

An essential Romanian Easter dish, this drob is made with a mix of tender lamb offal, fresh herbs, and boiled eggs, baked to golden perfection. Perfect for 8-10 servings.

🕒 Prep Time: 45 min

🍳 Cook Time: 50 min
🍽️ Servings: 8-10

Ingredients

  • 1 kg lamb offal (lungs, liver, heart, tongue; weighed after boiling and chopping)
  • 2 onions
  • 2 bunches scallions (about 10 stalks)
  • 2 bunches parsley
  • 2 slices stale bread (crust removed)
  • 150 ml milk
  • 8 hard-boiled eggs
  • 4 raw eggs
  • 1 tsp salt (rounded)
  • 1 tsp black pepper (rounded)
  • 80 ml oil

Instructions

  1. Wash offal thoroughly in several changes of water until water runs clear. Soak in water with vinegar and salt for 30 minutes. (Kidneys should be cleaned separately and soaked if used.)
  2. Boil offal for 5 minutes, drain and discard water. Clean pot, add fresh water and boil for another 30 minutes from first boil.
  3. While offal cooks, finely chop onions, scallions, parsley, and 4 hard-boiled eggs.
  4. Soak bread in milk to soften.
  5. Drain cooked offal and finely chop by hand (or grind for pâté texture).
  6. Heat oil in a large pan and sauté onions over medium-low heat until soft. Add offal and cook, stirring constantly, for 10 minutes. Remove from heat.
  7. Add scallions, parsley, chopped eggs, and soaked bread (squeezed). Mix well.
  8. Season mixture with salt and pepper to taste.
  9. Beat 3 raw eggs and stir into cooled mixture.
  10. Grease a loaf pan thoroughly with oil, including sides.
  11. Spread 1/3 of mixture on pan bottom.
  12. Arrange remaining 4 hard-boiled eggs whole on top.
  13. Cover eggs with remaining meat mixture.
  14. Beat last raw egg and brush on top.
  15. Bake at 180°C (356°F) for 50 minutes.
  16. After baking, run a knife around edges to loosen. Let cool completely.
  17. Refrigerate before serving.

💡 Tips

  • Ensure offal is cleaned and soaked properly for best flavor.
  • Chopping by hand preserves texture; grinding creates a pâté-like consistency.
  • Use stale bread to add moisture and softness.
  • Serve cold or at room temperature.

🍽️ Perfect For

  • Easter and festive family gatherings
  • Traditional Romanian holiday meals
  • Savory meatloaf lovers

📝 Final Thoughts

This classic Romanian Easter drob showcases rich lamb flavors combined with fresh herbs and eggs in a comforting, hearty loaf—truly a holiday staple.