Traditional Drob Sarma
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring finely chopped lamb or veal offal (liver, heart, lungs) mixed with rice, onions, and herbs, baked in a flavorful broth. It's a hearty and traditional delicacy.
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Съставки
- Lamb liver500g
- Lamb heart250g
- Lamb lungs250g
- Onions2 large
- Rice (short-grain)200g
- Butter100g
- Vegetable oil50ml
- Water or lamb broth500ml
- Saltto taste
- Black pepperto taste
- Fresh parsley1 bunch
- Mint (dried)1 tsp
Стъпки
- 1
Clean and finely chop the lamb liver, heart, and lungs. Boil the lungs and heart until tender, then chop them finely. Chop the liver finely.
- 2
Finely chop the onions. Sauté the onions in vegetable oil and half of the butter until golden brown.
- 3
Add the chopped liver, heart, and lungs to the sautéed onions. Cook for about 10-15 minutes, stirring occasionally.
- 4
Rinse the rice and add it to the pan. Stir well and cook for another 2-3 minutes.
- 5
Add the dried mint, salt, and pepper. Mix everything thoroughly.
- 6
Transfer the mixture to a baking dish. Pour in the water or lamb broth and dot with the remaining butter.
- 7
Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 45-60 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
Remove the foil and bake for another 15-20 minutes to allow the top to brown slightly.
- 9
Garnish with fresh chopped parsley before serving.
