Dish

Drob de miel

Lamb's rumen

Drob de miel is a dish that is rich in flavor and texture. The offal is first cleaned and then boiled until tender. It is then mixed with eggs, herbs, and sometimes bread crumbs to create a filling mixture. The mixture is then baked in the oven until golden brown. Drob de miel is typically served with bread and a side of pickled vegetables.

European cuisine› Eastern European cuisine› Romanian cuisine

Offal Dish

Origins and history

Drob de miel has been a traditional dish in Romania for centuries. It is believed to have originated in the region of Transylvania and was brought to the rest of the country by the Saxons. Today, it is a popular dish during Easter and other special occasions.

Dietary considerations

Drob de miel is not suitable for vegetarians or those who do not eat lamb. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of drob de miel, with different herbs and spices used in the filling mixture. Some recipes also call for the addition of vegetables such as onions and carrots. In some parts of Romania, the offal is also wrapped in caul fat before baking.

Presentation and garnishing

Drob de miel is typically served on a platter with the baked offal arranged in a circular pattern. It is often garnished with fresh herbs such as parsley or dill.

Tips & Tricks

When making drob de miel, it is important to boil the offal until it is tender but not overcooked. Overcooking the offal can result in a tough and rubbery texture. It is also important to mix the filling mixture thoroughly to ensure that it is well combined.

Side-dishes

Drob de miel is typically served with bread and a side of pickled vegetables such as cucumbers and peppers.

Drink pairings

Drob de miel pairs well with red wine, particularly a light-bodied red such as a Pinot Noir or a Beaujolais. It is also traditionally served with tuica, a plum brandy that is popular in Romania.