Drob
The moment you cut into a drob you'll be greeted by the mouth-watering aroma of the smooth, fluffy and creamy filling. The consistency of the drob filling is a delightful mixture between mousse and custard. The flavor is both rich and subtle with a mild mellowness from the cooked liver. The boiled eggs give it a nice texture and the bulgur wheat gives it a subtle crunch.
When eaten at its freshest, the drob has a wonderful tenderness that is hard to resist. It has a light and delicate sweetness, making it incredibly moreish. You can enjoy this dish as part of a larger meal or as a stand-alone snack.
The traditional way of preparing a drob is to cook it in foils. This ensures the drob keeps its shape while it cooks, resulting in a neat presentation once opened. However, it can also be cooked in more modern ways, such as baking, grilling or even microwaving.
Whether enjoyed as part of a meal or as a stand-alone snack, drob is sure to delight your taste buds. Its unique taste and texture will be sure to have you coming back for more. There are plenty of different variations to try, each with its own signature flavor. So don't be afraid to get creative and experiment with different recipes and ingredients.
Drob recipes
Amazing Drob recipes sourced from the web.
The origin of Drob
The Romanian dish Drob is perhaps the most iconic and beloved of all the traditional foods of this region. While it may seem cliché to refer to a recipe that has been around for centuries as 'iconic', the truth is that Drob has earned its place in the hearts of many across Romania and beyond.
Drob (or Drob de miel) is a dish featuring cooked lamb offal encased in a thin dough-like casing and boiled or steamed. The mixture often contains a combination of heart, liver, lungs, stomach and intestines, along with various herbs and spices. It can also include diced vegetables such as onion, garlic, bell peppers and carrots, and other ingredients that can vary depending on region and personal preference.
The origin of Drob is not clearly known, although it is believed to have been introduced to the Romanian culture sometime in the 1600s. It is suspected to be derived from a similar dish prepared by the Eastern Roman Empire, as well as other recipes found in the Balkan region.
Regardless of its origins, Drob has become an integral part of traditional Romanian cuisine, as well as other parts of Eastern Europe. This dish is particularly popular in Moldavia, Transylvania and Wallachia, where variations of Drob are eaten year-round, but especially during Easter and Christmas.
Its popularity has been attributed to the relatively low cost of preparing the dish, as well as its versatility. The ingredients can be easily adjusted to suit the taste of individuals, and the casing can be formed into various shapes or sizes. A traditional presentation involves the Drob being cut into individual portions, making it ideal for large gatherings and family meals.
In recent years, the popularity of Drob has extended beyond Romania, as it is now served in many restaurants throughout Europe and across the globe. There is no doubt that this traditional dish has come a long way since its humble beginnings and is now enjoyed by many different cultures.
Types of Drob
Drob is a traditional dish found both in Albanian, Bulgarian and Romanian cuisine. This dish has a long and interesting history, which can be seen in the way it’s been prepared by different generations of people.
When examining the ingredients used to make drob, it’s easy to understand why this dish has become so popular over time. It typically consists of minced meat mixed with rice and seasoned with spices like garlic or coriander, making it a hearty and flavorful dish. Depending on where you are, drob can also be made with various other ingredients such as cheese or mushrooms.
The most common type of drob is called drob de miel, or sweet drob, which is usually served in Romania, Moldova, and Bulgaria. This version of drob typically includes lamb, beef, veal, or pork, along with rice, eggs, onions, garlic, parsley, and other spices. It is then boiled or steamed until cooked through.
Another type of drob is the Alsatian-style drob, which is popular in Albania and surrounding countries. This drob is made with a mixture of veal, pork, and poultry, and is often served with a yogurt sauce. The sauce usually contains sour cream, mint leaves, garlic, onion, dill, and black pepper.
For those looking for something a bit more unique, there is also drob cu legume, or vegetable drob, which is popular in the Balkans. This type of drob is made with vegetables such as sweet potatoes, carrots, and onions, and is flavored with paprika, cumin, and other spices.
No matter which type of drob you choose, you can be sure that it will be a delicious and satisfying meal. All versions of drob are full of flavor and are guaranteed to keep you full for hours.