John Myers
Understanding the Concept of Drob de Miel
Drob de miel, also known as lamb haggis, is a traditional Romanian dish that has been enjoyed for centuries. It is considered a delicacy in many parts of the country and is often served during special occasions such as weddings, Christmas, and Easter. Drob de miel is made from lamb organs, such as heart, liver, and lungs, that are cooked with rice, herbs, and spices. The mixture is then wrapped in lamb caul fat and baked until golden brown.
The dish is similar to the Scottish haggis, but with some differences in the ingredients and preparation. Drob de miel is usually less spicy than haggis and has a more delicate flavor. It is also typically served cold, rather than hot, and often accompanied by pickles and bread.
The Origins and Ingredients of Lamb Haggis
The origins of drob de miel can be traced back to the Middle Ages when Romanian shepherds would make the dish using the organs of their own sheep. Today, the dish is widely popular throughout Romania and is often served during celebrations and holidays.
The ingredients of drob de miel typically include lamb heart, liver, and lungs, mixed with rice, herbs, and spices. The mixture is then wrapped in lamb caul fat and baked until golden brown. The herbs and spices used in the dish can vary depending on the region and the cook’s preferences, but usually include thyme, parsley, garlic, and onion.
Preparation and Serving of Drob de Miel
To make drob de miel, the lamb organs are first cleaned and boiled until tender. The organs are then finely chopped and mixed with boiled rice, herbs, and spices. The mixture is then wrapped in lamb caul fat, which helps to keep the drob de miel moist and flavorful during cooking.
Once wrapped, the drob de miel is baked in the oven until golden brown. It is then cooled and sliced into portions for serving. Drob de miel is traditionally served cold, often with pickles and bread on the side. It can also be served with a dollop of sour cream or mustard, which adds a tangy flavor to the dish.
