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Lamb tripe

Lamb tripe

Wash the lamb organs and bring to the boil. When they boil, change the water and continue boiling. After they have boiled, let them cool and put them in the meat grinder. Separately boil 3 eggs.

Mix the chopped organs with the finely chopped parsley and green garlic, add 2 raw eggs and breadcrumbs and knead well, if necessary, we can add a little more of the water in which the organs were boiled and season with salt and pepper to taste.

Spread the lamb crust and place a layer of minced meat on it, then 3 boiled eggs and the rest of the minced meat. Wrap everything with breadcrumbs and put it in a cake pan and put it in the oven for about 40 minutes.


Honey Drob Ingredient:

  • 550 grams of lamb organs (liver, lungs, heart, kidneys, spleen, with the mention that if you want to prepare a larger quantity, it can be supplemented with chicken liver, in the absence of lamb)
  • 2 large bunches of green onions, both the white part and the leaves
  • 2 large bunches of green garlic, both the white part and the leaves
  • optional, 1 small onion (if the taste of the green onion is enough for your taste, you can give it up)
  • 4 hard boiled eggs, peeled
  • 4 large, raw eggs
  • 1 bunch of green parsley
  • 1-2 bunches of green dill
  • optional, a little leurd, if you have and if you like the intense garlic taste
  • 1 tablespoon oil
  • 80 grams of butter with 80% fat and pepper to taste
  • lamb purée, optional

Preparation Lamb stew, video recipe

Preparation of the composition

1. Lamb organs are cut into pieces, cleaned of blood clots, skins, etc. The & # 8211 rags, if used, are indicated but not mandatory & # 8211 are washed gently and kept in a bowl of water until we take care of the rest of the ingredients.

2. Chop the onion and green garlic slices, collecting separately the white and light green part of the chopped leaves, which we will need later.

3. Heat a large skillet / saucepan over medium heat, add the oil and immediately 60 grams of butter. After the butter melts, add the white and light green part of the onion and garlic, tempering them over a low heat until soft (without browning).

4. After the onion and garlic have softened, add the organs, starting with the heart, after 2-3 minutes the lungs and the spleen, after another 3-4 minutes the kidneys and finally the liver, which will not need more than 4-5 minutes of cooking. Temper the organs and allow them to cool well.

5. Pass all the hardened organs through the mincer, collecting them in a large bowl, in which the hardened onion will be added and necessarily all the melted butter that could have remained in the pan. Turn on the oven and set it at 180 degrees Celsius.

6. Add the chopped onion and garlic leaves, then the finely chopped parsley and dill. Mix and add the raw eggs one at a time, mixing one after the other, until a pasty composition is obtained. Season the lamb stew with salt and pepper to taste.

Fitted

7. Grease with a little butter (from the amount of 20 grams we have left) a long shape of 25 & # 21512 cm. If you use breadcrumbs and it is quite large, you can completely wallpaper with it the shape in which we will bake our lamb. The edges of the powder will be reflected outwards and the composition will be covered with them at the end. If the powder is too small, we will only use it to cover the dough before baking.

8. Distribute 1/2 of the amount of shaped lamb chop composition, press with the back of a spoon and level well. Arrange the hard-boiled eggs on top, lengthwise. Cover with the rest of the composition. Press well with the back of the spoon so that we do not have gaps in the shape. Level on top and cover with the powder (if using). If not, spread the remaining butter on top of the chips. Place immediately in the preheated oven at 180 ° C.

9. Bake this lamb for 45-50 minutes. Finally, we will notice that all around, the liver no longer adheres to the walls of the form and is nicely browned on top. Leave to cool in the form and eat cold from the fridge, along with other festive appetizers, cheeses and greens. Great appetite!


Lamb stew according to grandmother's recipe & # 8211 Ingredients

Fresh and quality ingredients are essential for the success of this recipe. Always buy local, seasonal products. It is generally advisable to check that the vegetables you buy are firm. Their color is also very important. In the case of greens, pay attention to their color and smell.

Ingredients you need:

  • 1,200 grams of lamb organs
  • 8 eggs
  • 3-4 sprigs of green onions
  • 3-4 cloves of green garlic
  • oil (preferably an oil that does not degrade the taste)
  • parsley
  • spices: salt, pepper, bay leaf

Preparation

Bring the water to a boil and add salt, then place the organs and boil them for approx. 30-45 min. until they are well done.

Meanwhile, finely chop the onion, add it to a pan in which you heat the oil and harden it until it becomes glassy, ​​so it keeps its essential oils. Then, leave it to cool in a bowl.

Chop the parsley and add it over the hardened onion. Cut the green onion into rounds, add it to the bowl and mix everything.

Remove the lamb organs that have been cooked for approx. 40-45 min. and let them cool. Then cut them into pieces of approx. half a cm and add them over the onion, along with the eggs, breadcrumbs and seasoning for the drob. Mix everything well until smooth.

In a baking dish, pour a little oil and spread it with a brush. Put the fresh breadcrumbs, part of the composition and boiled eggs. Then add the rest of the composition, press until it compacts so that no air remains and cover with the powder. After, with a brush you can grease with oil and put in the oven for approx. 30-35 minutes.

When baked, remove the drob and let it cool. Then, with a knife, peel off the sides and quickly turn over.


Preparation

Bring the water to a boil and add salt, then place the organs and boil them for approx. 30-45 min. until they are well done.

Meanwhile, finely chop the onion, add it to a pan in which you heat the oil and harden it until it becomes glassy, ​​so it keeps its essential oils. Then, leave it to cool in a bowl.

Chop the parsley and add it over the hardened onion. Cut the green onion into rounds, add it to the bowl and mix everything.

Remove the lamb organs that have been cooked for approx. 40-45 min. and let them cool. Then cut them into pieces of approx. half a cm and add them over the onion, along with the eggs, breadcrumbs and seasoning for the drob. Mix everything well until smooth.

In a baking dish, pour a little oil and spread it with a brush. Put the fresh breadcrumbs, part of the composition and boiled eggs. Then add the rest of the composition, press until it compacts so that no air remains and cover with the powder. After, with a brush you can grease with oil and put in the oven for approx. 30-35 minutes.

When baked, remove the drob and let it cool. Then, with a knife, peel off the sides and quickly turn over.


Lamb Drob & # 8211 traditional Easter recipe

There is no Easter in the families of Romanians, if on the holiday table, around which the whole family gathers, we do not find a piece of lamb, prepared according to the traditional Romanian recipe, made of lamb organs and many spring greens.

Lamb is usually served on Easter morning, for breakfast or as an appetizer for lunch. It is always accompanied by naturally painted eggs in beautiful colors, fresh spring curd, green onions, radishes and fresh salad.

Click on the photo to read how to paint eggs with natural ingredients that you already have in the house.

Our Easter menu does not lack the traditional Easter made of cake dough, with a cross on it, lamb borscht with larch and a baked lamb steak. The walnut cake is always the king of the Easter menu. Recently I also tested a cake recipe with natural mayonnaise and raisins. We really liked its taste, I think it will also become a holiday habit.


For chef Sorin Bontea's lamb liver recipe you need: lamb organs, puree, onion, dill, lots of parsley, salt, pepper and a little oil.

How does Bontea feel like a lamb?

I will not boil the organs, I will suffocate them, it seems to me that they have more taste. Because I want to chop the onions quickly, I'll grind them in a blender. Cut the organs into small cubes, just as I have the hole in the shredder. I start to suffocate the organs and harden the onion. I put 150 ml of sunflower oil and I want to stifle them. Fry the onion in 0 150 ml of oil.

I let the organs cool down because I can't heel them hot. After chopping them, I add onions, salt, pepper, and even some organ juice, if it seems too dry.

I lay eight eggs. The idea is to have consistency, if you make it very soft, when it cools you can't cut it. The composition is ready, now I prepare the breadcrumbs, the trays in which I cook the drob. I'm trying to split it into two trays and I want to put it on so I can cover it.

I put it at 180 degrees, 30 minutes, if necessary I'll give it another 10 minutes. Very important: the oven must be preheated.

After I take it out of the oven, I drain it of fat, then I wait for it to cool, so I can take it out of the pan. It is preferable to stay in the refrigerator overnight.

This is my drob recipe, I hope you like it and come out! said in conclusion chef Sorin Bontea!


Grinding or chopping lamb fillet

Let it cool for about 15-30 minutes then grind it. He attached the grater / disc with small holes to the food processor and passed the composition through it only once. The last ones ground were the 3 boiled eggs.

The ground grind was passed back to the pan in which she cooked it (to make sure nothing of the scented oil on its walls was lost) and mixed with 3 raw eggs and greens. That is, with the rest of the green onion, parsley and green garlic. At the end he shaved a little nutmeg. What a good aroma this lamb will have!

He tasted the composition and corrected the seasoning with salt and pepper. You need a lot of pepper!

Marlene completely forgot about prapure. It was in the fridge in a cup of cold water. If she remembered him in time, it was enough to grease the form with a little oil and line it with the powder (as baking paper). But so & # 8230. to some form and lined it with breadcrumbs. He placed the ground composition in it and leveled it with a spatula. He was going to lightly brush it with oil.

Don't wait because we also have powder! Later I remembered him and he didn't feel like taking everything out of shape and washing it with breadcrumbs. So he placed the membrane on the surface of the drob, trying to push its edges as deep as possible. He shot her a thin film of oil with a brush.


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Alternatives to lamb chops

Although traditional during the Easter period, lamb is a type of meat with a specific smell, which some people do not tolerate. However, you can also prepare a recipe for drob using other types of organs than lamb. Pork or chicken organs are very tasty alternatives to lamb.


Pork drob

Ingredients

  • 600 g pig organs (heart, liver, kidneys, spleen, lungs)
  • 400 g meatballs
  • 4 eggs
  • 3, 4 old onions
  • 5 bunches of green onions
  • 3 cloves green garlic
  • 2 dill connection
  • 2 parsley bindings
  • 1 slice of bread soaked in milk
  • 50 ml oil
  • Salt and pepper as desired

Method of preparation

The organs wash well. The kidneys are cut in half, peeled and placed in cold water for half an hour with 5 tablespoons of vinegar (possibly apple) to remove unpleasant odors. Put the old onion and the white part of the onion and the green garlic in a frying pan for a few minutes, until it softens well. Add the diced lungs, heart and spleen. After these organs are hardened for 10 minutes, add the liver and kidneys and leave them on the right heat for another 10 minutes, then put the onion and green garlic cloves to harden. When they have penetrated, the fire is stopped and left to cool.

With the help of a shredders, the mixture of organs, onions and green garlic is chopped using a larger sieve. Give the bread and the soaked bread through the robot, and then season the composition with salt and pepper, mixing everything well. chopping tray. Line a baking sheet with baking paper and add half of the composition. If preferred, 4, hard boiled eggs can be added, then placed in the form and the rest of the composition. Leave the preparation in the preheated oven at 180 ° C for about 50 minutes or until nicely browned on top. There is no need to add oil or butter on top, because the meat has enough fat in the composition.


Chicken liver

Chicken breast is a much easier digestible alternative than lamb or pork. It can be prepared for children or dieters, although a serving of 100 g of lamb has about 218 calories and chicken 144.

Ingredients

  • 500 g chicken liver
  • 1 chicken breast
  • 5 eggs
  • 2 old onions
  • 3 bunches of green onions
  • 2 cloves green garlic
  • 1 link dill
  • 1 bunch parsley
  • 1 slice of bread soaked in milk
  • 50 ml oil
  • 50 g butter
  • Salt and pepper as desired

Method of preparation

One pan heat the oil, then fry the old onion and the white part of the onion and green garlic. Add the diced chicken breast and simmer for 10 minutes. Add the onion and green garlic cloves, then the chicken liver. Leave it on the fire for another 10 minutes and set it aside. After cooling, the mixture is passed through the food processor or meat grinder along with the soaked bread. Season with salt and pepper. If desired, freshly ground coriander seeds may be added. Place the mixture for the drob in a tray lined with baking paper, and place the pieces of butter on top, from place to place. Leave in the preheated oven at 180 ° C for 50 minutes or until nicely browned.


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(5 points / total votes: 97)

alina 6 years ago - 15 April 2011 09:59

Re: Honey drob

super, I like the drob section, congratulations and thanks for the recipe!

Mirela 6 years ago - 15 April 2011 13:13

Re: Honey drob

I wrap it in powder and put all the raw eggs except the whole ones, this is the first time I see that chopped eggs are put in the drob, explain to me, please, what is the reason, that I know why the raw ones.

Ioana 6 years ago - April 15, 2011 1:23 PM

Re: Honey drob

just for color. from place to place you will see the white and yellow pieces and it will look better.
I had powder, but I didn't use it. in our country, the liver is made in a rib carcass, not in the oven. and when it's ready it is sliced ​​between the ribs and each piece has a little meat around the filling. it's so good. I don't know if I explained it well. unfortunately I don't mind buying such a big piece of lamb for only 2 people and I made it in a cake pan. I'll send half of the tray to my mother-in-law tomorrow.

Simona-Adina Hotea 6 years ago - 15 April 2011 13:42

Re: Honey drob

Uoohoho! It looks super-first-luxury! Brava, Ioana! The composition is almost identical to the one we use for stuffed lamb (only we heat only the onion, not the boiled organs and we add dill, because we like it, deh!)
How beautiful the pictures are!

Simona-Adina Hotea 6 years ago - 15 April 2011 13:44

Re: Honey drob

Ioana, I would send you a picture of the lamb stuffed last year, about what you explained above!

Ioana 6 years ago - April 15, 2011 1:55 PM

Re: Honey drob

I like dill too, but since the "dance" doesn't eat dill, I refrained heroically (this time)
please send me a picture, let the world see what a wonderful thing is being done to us!

Monica Mihaly 6 years ago - 15 April 2011 14:25

Re: Honey drob

ioana can't replace everything that is lamb with chicken liver for example?
we are not lamb fans so I would like to prepare it but with something else

Ioana 6 years ago - 15 April 2011 15:13

Re: Honey drob

so that it doesn't come out with an intense liver taste, you can put other chicken organs next to it: pipettes and hearts. and I would put some meat (maybe finely ground chicken breast). to be different textures like this lamb. boil them well, the livers less. I think it will come out great. if you put minced chicken breast, don't boil it, just fry it with the rest for 10 minutes, in the pan.

Monica Mihaly 6 years ago - 15 April 2011 22:09

Re: Honey drob

Thank you very much Ioana, I'll let you know when I prepare it as it came out

CLAUDIA 6 years ago - 17 April 2011 20:17

Re: Honey drob

Hi girls! it seems that we are already starting to take notes ... the countdown is already starting, right?
Monika, I make pork entrails (less kidneys) from the lack of lambs that are impossible to find. And it came out ok every time. The method of preparation is identical to that of lamb. and to make it easier to remove the drob from the shape without scratching it too hard.
HAPPY HOLIDAYS FOR GIRLS AND SUCCESS IN THE KITCHEN BECAUSE IT WILL BE A HOT WEEK.
THANK YOU FOR HELP IOANA. YOU ARE OUR SAVIOR ANGEL

magda 6 years ago - 21 April 2011 22:59

Re: Honey drob

thanks ioana. to know that I have been making drob for many years, but now I have learned something new. I will try this year like that. Thank you happy Easter to everyone

Vasile Ramona 6 years ago - April 22, 2011 00:20

Re: Honey drob

Ffffff good came out! It's the first time I've done it. I followed the recipe although I added a bunch of dill and two cloves of green garlic.
Thanks!

vicky 6 years ago - 22 April 2011 06:39

Re: Honey drob

Thanks, interesting recipe. so, tomorrow I'm sure I'll make fun of it, I hope it comes out pretty well from chicken forges
P.S. I will let you know if I get: 0

mihai 6 years ago - 22 April 2011 21:05

Re: Honey drob

and we do it is great

Tipric Suceava 6 years ago - 23 April 2011 09:26

Re: Honey drob

today I understood why you didn't use the kidneys, after I served to clean them for a few hours. I don't use kidneys in my life anymore. as for how my hell came out, I'll tell you in about 10-12 hours

Ioana 6 years ago - April 25, 2011 10:31

Re: Honey drob

ciprian, I didn't put the kidneys in because I took them separately and I wanted to make them into Spanish stew. only that after I cleaned them, I kept them in water with vinegar and salt, I washed them, I scalded them and they still smelled bad. so I threw them away.

Tipric Suceava 6 years ago - April 26, 2011 01:30

Re: Honey drob

`Even after I served that kidney that I took to clean it, the liver came out wonderfully good and very good. Thanks for the recipe Ioana.

Valerica Enache 5 years ago - 13 April 2012 18:55

Re: Honey drob

Hi Ioana. I haven't done anything for many years, here in Spain we only have time for work, I'm with him on fire and I was delighted with your recipe, it's something like mine, thank you and HAPPY EASTER FOR EVERYONE

bogdana 5 years ago - 13 April 2012 21:15

Re: Honey drob

I also put larch and dill and green garlic, otherwise the same, without removing the organs, only onions. Happy celebrations!

Spiridon Elena 2 years ago - 1 April 2015 13:49

Re: Honey drob

Mihaela a year ago - March 27, 2016 22:21

Re: Honey drob

Thank you, Ioana for an excellent recipe. Drobul came out delicious and received a lot of compliments! = P

. It's so good, I'd be glad I didn't like anyone to keep everything for me!


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