Lamb stuffing (drob) is a staple of the Easter table in Maramureș. This old recipe, preserved in the collection of the Maramureș Museum in Sighetu Marmației, comes from a housewife from Sighet and is made with lamb entrails, fresh greens and boiled eggs.
🥣 Ingredients
- 500 g lamb entrails
- 1 generous bunch of green onions
- 50 g thick sour cream
- 1-2 tablespoons of oil
- 2 eggs (plus boiled eggs for the middle)
- salt
- pepper
- thyme
- 1 small bunch of dill
- 1 small bunch of parsley
👩🍳 Preparation
Heat the pan, add a tablespoon of oil and cut the lamb entrails into pieces. When the oil is hot, add the entrails and stir. Add the green onion, a clove of garlic or a few sprigs of green garlic and half a bay leaf. Let them cook, then add a teaspoon of salt, a pinch of pepper and a little thyme. They are ready when the sauce reduces in the pan.
Let the entrails cool, then blend them — they should be chopped but not turned into a paste. Add the sour cream and chopped greens, taste and adjust with salt and pepper. Beat the eggs with a fork and add them to the mixture, stirring until well homogenized.
Use a loaf pan lined with baking paper. Add half of the mixture, place the boiled eggs on top, then the rest of the mixture and level it. Bake at 200 degrees Celsius for 30-40 minutes. Cover with aluminium foil for the first 10 minutes, then remove it and let the top brown. It can be served as an appetizer or as a side dish.
📖 Story of the recipe
The recipe comes from the Maramureș – GastroEtnoArt collection, a bilingual anthology of traditional recipes compiled by the Maramureș Museum in Sighetu Marmației (project coordinator: Nicoleta Nemeș). The lamb stuffing was handed down by Țînțaș Stela Varvara, from Sighetu Marmației.
🔍 What’s next
If you want to try more festive traditional recipes, we also recommend the Derelye – plum jam dumplings, also from Sighetu Marmației.
Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt.
Photo source: chefi.ro
