Drob de Miel (Romanian Easter Lamb Terrine)
Local name: Drob de miel
In short: A baked terrine of lamb liver, heart and kidneys with spring onions, dill and eggs, the traditional Romanian Easter starter, served cold. It takes about 1 h 55 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 1 h 15 min
- Resting
- 4 h
- Total
- 1 h 55 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 170 kcal
Drob de miel is the lamb terrine that opens the Easter meal in Romania. Lamb liver, heart and kidneys are chopped together with spring onions, dill and eggs, then baked in a loaf with whole boiled eggs hidden in the center, so each slice shows a golden yolk. It is eaten cold, with spring onions and radishes, and tastes best after a night in the fridge.
Instructions
- Halve the kidneys, cut out the white cores and soak them in cold water for 30 minutes. Trim any tubes and sinew from the heart and cut it into large pieces.
- Simmer the liver, heart and drained kidneys in lightly salted water for 15 minutes, until firm. Drain, cool, then chop or grind coarsely. Do not purée them.
- Hard-boil 3 of the eggs for 10 minutes, cool them in cold water and peel. Heat the oil in a pan and cook the spring onions for 4 to 5 minutes, until soft and bright. Let them cool slightly.
- Heat the oven to 180°C (350°F). Line a 23 x 13 cm (9 x 5 in) loaf pan with baking paper.
- Mix the chopped meat with the onions, dill, parsley, soaked bread, the 3 raw eggs, salt and pepper. The mixture should be soft and moist but hold its shape when pressed.
- Spread half the mixture in the pan, press the boiled eggs in a line down the middle, and cover with the rest. Smooth the top.
- Cover with foil and bake for 30 minutes, then uncover and bake for 20 to 30 minutes more, until firm and the center reaches 71°C (160°F).
- Cool in the pan, then refrigerate for at least 4 hours. Lift out with the paper and cut into slices.
Tips
- Traditional recipes also include lamb lung, which is not sold in some countries. Leave it out and use a little extra heart instead.
- Do not overcook the liver before chopping, or the terrine turns dry and grainy. Simmer it only until firm, since it finishes cooking in the oven.
Questions and answers
Can I use chicken liver instead of lamb liver?
Yes. Chicken liver gives a milder, creamier terrine. Use the same weight, and keep the lamb heart if you can for a firmer texture.
How long does drob de miel keep?
Up to 4 days, wrapped, in the fridge. You can also freeze sliced portions for up to 2 months and thaw them overnight.
How is drob de miel served?
Cold, in slices, with spring onions and radishes. At Easter it comes with red eggs, pască and a glass of wine.
How long does it take to make Drob de Miel (Romanian Easter Lamb Terrine)?
About 1 h 55 min in total: 40 min of preparation and 1 h 15 min of cooking.
How many calories are in Drob de Miel (Romanian Easter Lamb Terrine)?
About 170 kcal per serving, with 18 g of protein, 6 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 6 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
