Romanian Lamb Haggis (Drob the Miel)

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Romanian Lamb Haggis (Drob the Miel)

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Ingredients

Traditional lamb haggis ingredients:
(heart, kidneys, liver, lungs, spleen) The entrails of a lamb
5 bunches Green Onions
2 bunches green garlic
2 bunches Parsley
 2 bunches dill
1 bunch wild garlic
1 bunch red orache
8 Eggs
Salt & pepper
1 tablespoon Olive Oil
1 tablespoon Flour
1 sheet bay leaf
Peppercorns
1 few sprig thyme
1 carrot
1 parsnips
Lamb and chicken haggis ingredients:
(liver, spleen, kidneys, heart, lungs) Organs from 1 lamb
500 g chicken liver
1 Chicken Breast
1 bunch Green Onions
2 bundles green garlic
1 bunch Parsley
1 bunch dill
1 bunch red orache
1 garlic clove
3 Eggs
2 tablespoons Oil
2 tablespoons Flour
1 tablespoons Butter
breadcrumbs
Salt & pepper
3 hard boiled eggs
Lamb haggis in puff pastry ingredients:
1 puff pastry
Organs from 1 lamb
2 Carrots
1 parsnips
1 pickled pepper
2 boiled Eggs
4 Eggs
2 bunches Green Onions
green parsley
dill
red orache
Butter
Salt & pepper
Vegetable Haggis ingredients
800 g mushrooms
200 g cheese
1 bunch Green Onions
1 bunch green garlic
1 bunch dill
1 bunch Parsley
1 bunch red orache
1 bunch wild garlic
1 boiled Carrots
1 boiled parsnips
1 boiled potatoes
3 Eggs
2 tablespoons Flour
3 hard boiled eggs
Salt & pepper
Vegetables and Soy Haggis ingredients:
2 large Carrots
3 medium onions
1 boiled Parsley
2 zucchini
1 red bell pepper
1/2 yellow bell peppers
100 g fresh or frozen peas
100 g frozen green beans
1 small bag of soy
2 bundles dill
2 bundles Parsley
wild garlic
stevia
10 quail hard boiled eggs
Salt & pepper
Olive Oil
Lamb Haggis (Option 1):
7/8 kg The entrails of a lamb (liver, lungs, spleen and kidneys)
3 Eggs
3 bunches Green Onions
1 bunch Parsley
3 bunches dill
2 tablespoons Cream
1 tablespoon Butter
10 tablespoons Flour
50 grams Olive Oil
1 tablespoon Salt
1 tablespoon Pepper
Lamb Haggis (Option 2):
500 g entrails from a lamb
2 boiled Eggs
2 raw eggs
a slice bread soaked in milk
a bunch Green Onions
a bunch Parsley
a bunch dill
1 tablespoon sour cream
Salt & pepper
puff pastry
Lamb Haggis (Option 3):
Organs from 1 lamb
4 bunches Green Onions
4 bunches green garlic
6 raw eggs
3 hard boiled eggs
2 bundles Parsley
1 small bell peppers
2 bundles dill
4 tablespoons Olive Oil
Salt
Cuisine:
    • Medium

    Ingredients

    • Traditional lamb haggis ingredients:

    • Lamb and chicken haggis ingredients:

    • Lamb haggis in puff pastry ingredients:

    • Vegetable Haggis ingredients

    • Vegetables and Soy Haggis ingredients:

    • Lamb Haggis (Option 1):

    • Lamb Haggis (Option 2):

    • Lamb Haggis (Option 3):

    Directions

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    An Easter meal is not the same if it does not contain drob, a traditional Romanian food which is usually prepared only during the Easter holidays, although it is suitable throughout the year, of course.

    Drob is equivalent to lamb haggis and there are numerous recipes that differ from one area to another, even from one family to the other. But there are some rules and secrets to keep in mind, no matter what kind of haggis you want to make.

    Lamb haggis can be made simply with lamb for an intense taste or pork can be added to reduce the intensity of the mutton flavor. In the first case, the offal from a whole lamb, liver, spleen, kidneys, heart and lungs are used. If, however, you want a lighter version, you can use half the amount of lamb offal and make up the other half with leg of pork.

    Chicken liver:

    People who don’t relish the taste of lamb but still want it on the Easter table often use chicken offal. Some people make the mistake of using only chicken liver, which makes the dish taste very bitter. The secret to avoiding this is to add chicken breast. To get rid of the strong smell and taste of lamb, steep the offal for 15 minutes in vinegar water. This little trick will help a lot.

    Think carefully about the texture of the dish you want when choosing a recipe. If you want a coarse texture and to bite on pieces of meat, cut the offal with a knife after boiling it. If, on the other hand, you want a smoother texture, you can chop the offal in a blender on a slow speed. But be very careful not to chop it too small because you risk making patties rather than drob.

    Another secret is the greens that you use. Few people realize that dill does not go well with this dish, especially if you make the haggis purely from lamb offal. But if you really like dill, use it moderately.

    Of the greens you can put in the mixture, wild garlic is highly recommended. Almost all recipes use garlic, but if you put in a reduced amount and replace it with wild garlic, the taste will be much better and you will add an extra bit of greenery.

    If you don’t want to put caul fat on top, you can get a golden crust using eggs. Beat two eggs, no need to froth them, and add them in a thick layer over your haggis. When baked, you will have a beautiful, golden crust on top.

    How to Properly Prepare Lamb Offal:

    1. Wash the lamb intestines very well and rub with coarse salt, as follows: rub with salt, rinse with warm water, rub with salt again, then rinse, and so on, 3-4 times.
    2. Then, with the help of a wooden spoon handle, turn the intestines upside down and repeat the whole process with coarse salt and water.
    3. Gather all the intestines in a bunch or two and tie in the middle, then boil in a saucepan of water until soft.
    4. Wash the rest of the offal well and boil in a saucepan with water and a teaspoon of salt. Stir from time to time and simmer until cooked through.

    How to Prepare Traditional Lamb Haggis:

    1. Wash the lamb offal well and boil them in a saucepan with water and a teaspoon of salt, peppercorns, bay leaf, orache and the vegetables, cut into large slices.
    2. Stir from time to time and simmer until cooked through.
    3. Meanwhile, peel the onion and garlic and cut them into large pieces.
    4. After boiling, remove the offal from the water and allow to cool.
    5. Cut the offal into cubes and place in a large bowl. Be careful, for a mild taste the offal should not be processed in a meat mincer.
    6. Add onion and garlic, greens and the beaten eggs. Mix well, season and continue mixing.
    7. Pour the resulting mixture into the desired loaf pan lined with olive oil and flour. You can arrange slices of boiled carrot and parsley leaves on the top to make it look pretty.
    8. Put the haggis in the oven preheated to 170 ° C and cook until it browns.

    How to Prepare Lamb and Chicken Haggis:

    1. Wash the offal well and leave in water with vinegar for 15 minutes (three parts water and one part vinegar), to remove the strong smell of lamb.
    2. Boil the offal and chicken breast for 30 minutes, then leave to cool and cut into cubes.
    3. Meanwhile, chop the greens, but not too small! On top of all this add the meat and offal, raw eggs, flour, salt and pepper to taste, and mix.
    4. Prepare the loaf pan: grease the pan with butter and sprinkle with breadcrumbs.
    5. Place it on the tray
    6. Add part of the mixture of chopped lamb, whole or halved hard-boiled eggs, then cover with the rest of the mixture.
    7. Put the haggis in the oven until it has a golden crust (about 40 minutes).

    How to Prepare Lamb Haggis in Puff Pastry:

    1. Place the lamb offal and vegetables in cold water, adding a little salt and a few pepper corns, and bring to the boil.
    2. Boil for 30 minutes. Once the offal is cooked, leave to cool then cut into cubes.
    3. Meanwhile, boil two eggs.
    4. Cut the vegetables into cubes. Mix them with the lamb, beaten eggs, salt and pepper.
    5. If using frozen puff pastry, leave it to thaw in the fridge a few hours in advance! Do not force it to thaw in a microwave or oven!
    6. Spread the pastry on the work surface, sprinkle over some flour and then place it in a loaf pan greased with butter and lined with flour.
    7. Arrange it so that it covers the walls of the pan evenly, but leave enough dough to cover over the surface.
    8. Put in half the haggis mixture, place the boiled eggs along the length of the pan, then cover with the rest of the mixture.
    9. Close the puff pastry over the surface of the mixture and prick it with a fork in places.
    10. Brush the top with beaten egg and put the pan in a preheated medium hot oven for 40 minutes.

    How to Prepare Vegetable Haggis:

    1. Saute the sliced ​​mushrooms in oil with the finely chopped onion until softened.
    2. Add the not-very-finely-chopped greens, the diced vegetables together with the grated cheese, and mix with the other ingredients.
    3. Place part of the mixture in a loaf pan, then place the boiled eggs lengthwise along the middle.
    4. Spread over the rest of the mixture.
    5. Bake in a preheated oven until it turns a nice golden-red color. Be careful when baking! The dough should not dry out, the consistency should be slightly moist. Allow to cool, then cut into slices.
    6. If you prefer, you can add a few pieces of boiled lamb offal to this mixture to obtain a lighter taste and to make it more fitting for the Easter holidays.

    How to Prepare Vegetables and Soybean Haggis:

    1. Soak the soybeans in a bowl with warm water and a pinch of salt until soft.
    2. Grate the carrot on the large side of the grater, cut the onion into small pieces, the bell pepper into cubes, and the zucchini into moderate sized cubes. Chop up the greens, but not too finely.
    3. Fry the onion, bell pepper and carrot in a pan for 5 minutes in 2 tablespoons of oil. When they start to soften, add the zucchini – don’t overcook it.
    4. Set the mixture aside and leave to cool. Once cooled, mix it with the soybeans, peas, pre-prepared parsnips, beans and greens.
    5. Line a loaf pan using baking paper, pour in the mixture into which you incorporated the boiled quail eggs, brush the top with beaten egg and place in the oven preheated to 170 ° C.
    6. When it’s golden brown, it’s ready. A baby spinach salad with strawberry and lime dressing is an ideal accompaniment for this delicious recipe.
    7. If you prefer, you can add a few pieces of boiled lamb offal to get a lighter taste and to make it more fitting for the Easter holidays.

    Lamb:

    The main ingredients for lamb haggis are lamb offal (liver, lungs, heart and kidneys), greens (green onions, dill, parsley, garlic, larch), eggs (raw and boiled), and bread soaked in water or milk. Boiled and chopped offal is mixed with other ingredients and spices (salt, pepper). The lamb’s caul fat is placed in a tray, over which the meat mixture is placed. Lamb haggis is a highly appreciated traditional dish and there are a number of recipe variations. 

    Traditionally, in preparation for the Passover holidays, Orthodox believers sacrifice a lamb that symbolizes Christ’s sacrifice for the salvation of mankind. From it are made a multitude of dishes that are served to the whole family, along with red eggs and Pasca with cheese.

    Lamb haggis is a traditional dish that is an essential part of the Easter meal. This dish is of medium level complexity and you do not have to work in the kitchen for more than an hour and a half to cook it.

    Nutritionists say that drob or haggis has a low calorie content, one slice containing 80 kilocalories, making it a perfect appetizer. Because lamb is not to everyone’s liking, it can also be made from chicken.

    How to Prepare Lamb Haggis (Option 1):

    1. Boil the lamb offal, leave to cool, then cut into small pieces.
    2. Finely chop the onion and fry in a little in oil. Finely chop the greens, add to the finely chopped meat, then add the onion and seven beaten eggs.
    3. Mix all these ingredients while adding salt, pepper and two tablespoons of flour.
    4. Grease a loaf pan with oil or butter and line with the rest of the flour. Then put in the haggis mixture and place in the oven.
    5. After about 10-15 minutes, remove and brush with the remaining beaten egg. Leave in the oven for about 30-35 minutes, until it has a brown crust. It can be eaten both hot and cold, cut into slices, placed on lettuce leaves and, preferably, with sour cream.

    How to Prepare Lamb Haggis (Option 2):

    1. Boil the offal in salted water. When cool, put them through a meat grinder together with the slice of soaked bread.
    2. If you want, use a knife to slice the heart and kidneys for a coarser texture.
    3. Add raw eggs, cream, salt, pepper, finely chopped greens and chopped onion.
    4. Mix everything. Grease a loaf pan – preferably a glazed one or a cake pan.
    5. Put in half of the filling, place on top the boiled eggs (options: place quarters over the entire surface or cut in half and place down the middle of the filling), put the rest of the filling on top and level with a spoon. Cook in a preheated oven for 30 minutes.
    6. If you prepare this dish from offal bought separately and you don’t have caul fat, you can bake it in puff pastry, about 400 grams. In this case, the pastry must be brushed with egg.
    7. For people who don’t like the smell of lamb, it is advisable to replace the bread with any type of dough. Serve whole on a platter or sliced, accompanied by green onions or radishes.

    How to Prepare Lamb Haggis (Option 3):

    1. For lamb haggis you need the offal of one or two lambs, depending on how much you want.
    2. From the lamb offal you will get a tray of drob. Thoroughly clean the offal of any traces of fat or blood, remove any cartilage and wash in a few bowls of cold water. 
    3. Pay particular attention to the kidneys, putting them in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through a mincer, but I prefer to finely chop them to obtain the characteristic drob texture.
    4. Add fried green onion and garlic to the chopped offal.
    5. Add the beaten eggs, spices and greens. Then bake the mixture in a pan greased with butter and lined with baking paper, or wrap the dough in caul fat. Boiled eggs can also be added for a more elegant look.
    6. Lamb haggis is served cold, as an appetizer with mustard and a delicious spring salad.
    Lamb Haggis
    Lamb Haggis; Photo credit: Laura Laurentiu

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