There is no actual translation of the word "drob" in English, so I will just use Wikipedia's explanation for it. "Drob" or as it is known as well "drob de miel" is a traditional Romanian dish, usually served at Easter, made from lamb offals (liver, lungs, spleen, heart, kidney) which are boiled beforehand, green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh) and bread soaked in water or milk. The caul of lamb is stretched over a loaf pan and filled with the mixture and baked.
I think I only tried "drob" once. I can tell you I was not a fan. I never really was a fan of lamb meat either. I am not sure if it was the taste of lamb that I never liked or the fact that as a child I saw a lamb being slaughtered in front of me.
Mostly the animals being killed in front of me used to be chickens and a pig as well, when I used to be very little. My mom used to take me to the back of the house and try and teach me how to kill chickens. I always refused to kill one. My mom hated doing it too, but there was little choice in the matter. We had a homestead perhaps, (it sounds a bit more romantic) and everyone had to do their bit.
I remember once as a child we went to our neighbour who was a shepherd, to chose a lamb. Now to my mind, I don't think it really registered the reason we were choosing a lamb. So we get there and there were a lot of lambs playing in the garden. This little lamb came to me and started playing with me and suckling on my thumb, as they are want to do. My mom asked me if I am happy with that little lamb I was playing with. I said yes, thinking we are taking it home and raising it. The shepherd took the lamb between his legs, placed a bucket underneath it and cut its throat.
I can't remember if I screamed or cried but I remember not being very happy and refusing after that to eat lamb. Country living, eh?!
Anyway, the following recipe is vegetarian. No lamb offals involved. Hurrah! My brother actually made this recipe about 8 years ago, and I enjoyed it (mushrooms, remember? Hobbit over here) so I started making it myself.
The one important bit, that I noticed some recipes that I found online do not specify, is cooking the mushrooms well beforehand to get all the water out, otherwise, the "drob" will not bake as it should do. I have made that mistake a couple of times, and have had to re-bake the "drob" until it had the consistency it should have. A bit like a loaf of bread.
In the end, it should something like this
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