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Lamb tripe

Lamb tripe


The entrails and the meat, washed, put them to boil in cold water with 1 tablespoon of salt for 30 minutes; after they have cooled, I put them through the mincer together with the onion and the garlic;

mixture of beaten eggs, finely chopped greens, salt, pepper and sour cream;

in a pan greased with butter, place the washed breadcrumbs, turn over the composition, put 3 boiled and cleaned eggs in the middle, level the surface, cover with the breadcrumbs and put in the oven on low heat for 1 hour.

From these ingredients, I get 3 smaller cake trays;

for the other 2 trays, grease them with butter and line with breadcrumbs then turn the composition over and put 1 egg mixed with 2-3 tablespoons of sour cream on top


Traditional simple recipe for lamb

Lamb tripe: a creamy, aromatic, slightly spicy, with a taste of spring, only good for a festive meal, made according to a traditional, simple recipe.

Lamb fillet is not inaccurate, but juicy and fragrant, it has a special sweetness. I have a few tricks that I tell you with great pleasure.

Every self-respecting Romanian has on the Christmas or Easter table, in addition to many other traditional goodies, a drob. It can be made from bird, pig, beef or lamb organs, according to everyone's wishes. At Christmas, the pork is traditionally made from pork, for Easter it is made from lamb.

At Easter, many Romanians cook all kinds of lamb delicacies: steak, steak, soup, sarmalute & hellip

I make drob in many ways, in a classic or more modern way, from organs of all kinds & ndash see the recipes here. For those who do not like lamb, I recommend the mosaic chicken chicken, you can admire it in the picture below.

Seated nicely on lettuce leaves, the drob catches the eyes of the greedy like a magnet and immediately disappears from the plate.


How do we make the best drob?

The organs for this piece of lamb are well cleansed of any traces of fat or blood, any cartilage is removed and washed in some cold water. Special attention should be paid to the kidneys that are kept in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through the mincer, but I prefer to chop them finely to obtain the characteristic texture of the drob. Saute green onions and garlic with a little oil and add over the cut organs. Add beaten eggs, spices and greens. Add enough salt and pepper to taste good.

Then bake the wonderful lamb piece in a tray greased with butter and lined with baking paper, or wrap the dough in the pan. You can also add boiled eggs inside the drum for a more elegant look. Leave the drum in the oven until it is evenly browned and firm to the touch. Before serving, you must let it cool so that it cuts nicely and does not fall apart. Drobul is served cold, as an appetizer with mustard and a delicious spring salad. If you don't like the lamb liver recipe, you can always replace it with the lamb recipe chicken liver, much easier, but just as delicious. If you haven't done it before, now is the perfect opportunity to try it!


  • 450 g of lamb organs (liver, spleen and kidneys I had)
  • 750 g of chicken liver
  • 4 hard boiled eggs
  • 4 large raw eggs (3 + 1 to put on top)
  • 4 green onions
  • 4 cloves dried garlic (or green)
  • 5 tablespoons olive oil (3+ 2)
  • 1 teaspoon grated salt
  • 1 dill bunch
  • 1 bunch of parsley
  • freshly ground pepper
  • a bay leaf

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


How do we make the best drob?

The organs for this piece of lamb are well cleansed of any traces of fat or blood, any cartilage is removed and washed in some cold water. Special attention should be paid to the kidneys that are kept in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through the mincer, but I prefer to chop them finely to obtain the characteristic texture of the drob. Saute green onions and garlic with a little oil and add over the cut organs. Add beaten eggs, spices and greens. Add enough salt and pepper to taste good.

Then bake the wonderful lamb piece in a tray greased with butter and lined with baking paper, or wrap the dough in the pan. You can also add boiled eggs inside the drum for a more elegant look. Leave the drum in the oven until it is evenly browned and firm to the touch. Before serving, you must let it cool so that it cuts nicely and does not fall apart. Drobul is served cold, as an appetizer with mustard and a delicious spring salad. If you don't like the lamb liver recipe, you can always replace it with the lamb recipe chicken liver, much easier, but just as delicious. If you haven't done it before, now is the perfect opportunity to try it!


  • 450 g of lamb organs (liver, spleen and kidneys I had)
  • 750 g of chicken liver
  • 4 hard boiled eggs
  • 4 large raw eggs (3 + 1 to put on top)
  • 4 green onions
  • 4 cloves dried garlic (or green)
  • 5 tablespoons olive oil (3+ 2)
  • 1 teaspoon grated salt
  • 1 dill bunch
  • 1 bunch of parsley
  • freshly ground pepper
  • a bay leaf

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 450 g of lamb organs (liver, spleen and kidneys I had)
  • 750 g of chicken liver
  • 4 hard boiled eggs
  • 4 large raw eggs (3 + 1 to put on top)
  • 4 green onions
  • 4 cloves dried garlic (or green)
  • 5 tablespoons olive oil (3+ 2)
  • 1 teaspoon grated salt
  • 1 dill bunch
  • 1 bunch of parsley
  • freshly ground pepper
  • a bay leaf

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Lamb fillet in fathead dough

With this recipe I participated in the Campaign "Cozonac Perfume #farazahar" organized by NoSugarShop.ro and Oalesitigai.ro.
I present to you a more festive version of the traditional liver made from lamb organs. The dough I covered it with is of the type fathead. It is a very versatile dough, much loved by fans of keto and low-carb diets. And rightly so, as it resembles the consistency and taste of the puff pastry. However, due to its high fat and dairy content, it is recommended to be consumed occasionally. And a holiday is a wonderful occasion, I say.
The lamb dough wrapped in dough looks spectacular and tastes great. If you do not like lamb, you can use chicken or turkey.

For a drob that can be divided into about 12 portions

  • 700-800 g lamb entrails (heart, liver, lungs, kidneys)
  • 1 onion
  • 1 tablespoon lard (coconut oil / clarified butter)
  • 300 g softer cheese or mozzarella without whey
  • 50 g cream cheese (almette)
  • 2 eggs
  • 100-110 g ketomix for cozonac
  • 1 bunch of green onions
  • 1-2 cloves of green garlic
  • a handful of leurd
  • a few sprigs of dill
  • 1 tablespoon lard
  • 2 eggs
  • butter for greased form

The entrails are washed and cleaned of blood clots and skin. Cut into suitable cubes and sauté with a finely chopped onion, in the chosen fat, in a deep pan (wok type), for about 25 minutes. Salt and season at the end. Leave the meat to cool.

Meanwhile, prepare the dough:

Grate the cheese, add the cream cheese and melt everything in a pot over very low heat, stirring constantly with a spatula (or you can use the microwave). The cheese must be completely melted, drained from the pallet.
Move the composition in a bowl, leave to cool a bit (2-3 minutes), then incorporate the eggs, mixing well.
Gradually add Ketomix. Knead on the robot (or with your hands, but it's a little more difficult), until you get a uniform dough, a little sticky. Set aside for a quarter of an hour.

The chilled meat is passed through the mincer, using the largest sieve, or cut into cubes. I did half and half.
Separately, fry the greens in fat, 1-2 minutes, until they soften a little. Add over the minced meat, then put the eggs, mix, to come out a bound composition.

The dough is divided into 2 pieces: ¾ and ¼. The larger piece is spread on a silicone foil (or baking paper) greased with a little olive oil, in a rectangular shape, with a thickness of 3-4 mm. Transfer to a cake pan (mine is 33 cm long) greased with butter and safely lined with baking paper. Cover the inside walls of the form and leave about 1 cm outside.
Fill the form with the minced meat, pressing the filling and leveling the surface.

The smaller piece of dough is stretched to the shape of the tray and the filling is covered, gluing the edges. Some cuts are made with the knife, in order to take place where the steam comes out. Grease the surface with beaten egg.
The form with drob is covered with aluminum foil and put in the oven heated to 170 degrees C for half an hour. Then remove the foil and keep for another 15-20 minutes or until the surface is browned.

When ready, remove from the oven and cover with foil for half an hour, then remove on a grill. It is turned over on a plate and can be sliced ​​hot or cold.

TOTAL: 1560 grams, 3172.4 calories, 238.6 protein, 205.2 fat, 88.4 carbohydrates, 57.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


How to prepare traditional lamb stew:

Place the prawns in a bowl of water and keep cool until used.

Cut the lamb heart long and rinse with clots. The kidneys are split long and kept in cold water for 15 minutes with a little lemon juice (only if they smell like urine).

Wash and chop the onion and garlic cloves.

Cut the organs into 3-4 cm cubes or larger slices. Put the liver and kidneys aside because they will be used later.

Cut the white part of the onion and garlic into rounds and fry in oil. Cover with a lid and sauté the onion with the garlic for 3-4 minutes. Do not add salt because it will strengthen the organs.

Put the heart, lungs and spleen in the pan, then mix well. Leave to harden for 6-7 minutes with the lid ajar. Then add the kidneys and liver. Cover the pan for 5 minutes, then keep for 5 minutes without the lid.

At the end, put the green onion and garlic tails, then let them harden for a minute. Extinguish the fire under the pan. The organs must be soft, not dry.

The drum is salted at the end, after the fire is extinguished. Sprinkle with salt and freshly ground black pepper. Salt and pepper are added to give the taste a taste.

For those who want more spices, grated nutmeg, allspice or coriander can be added.

Leave to cool for an hour.

After cooling

Remove the steamers from the water and spread them in the shape of a cake, but also hang over the edges. The shape should not be greased because the steamer is greasy enough to grease the tray itself.

Fill the prawns with the drob composition: hardened organs mixed with raw eggs, salt and pepper, chopped greens. They mix until they become a creamy composition.

Use half of the composition on the bottom of the cake form. Put the boiled eggs on top, then fill with the rest of the composition. Level with a spatula and pull the edges of the powder over the composition.

Preheat the oven to 180 degrees Celsius, then insert the baking tray into another larger tray and into the oven at the end. Why? Because the fat will flow out of the oven. Bake the dough for 45-50 minutes until lightly browned.

Before serving

Leave to cool in the form for 3-4 hours, then put in the fridge and leave overnight. It is turned upside down and sliced ​​only after it has cooled completely.

This traditional lamb stew can be served with fresh vegetables such as radishes and green onions.


Lamb fillet in fathead dough

With this recipe I participated in the Campaign "Cozonac Perfume #farazahar" organized by NoSugarShop.ro and Oalesitigai.ro.
I present to you a more festive version of the traditional liver made from lamb organs. The dough I covered it with is of the type fathead. It is a very versatile dough, much loved by fans of keto and low-carb diets. And rightly so, as it resembles the consistency and taste of the puff pastry. However, due to its high fat and dairy content, it is recommended to be consumed occasionally. And a holiday is a wonderful occasion, I say.
The lamb dough wrapped in dough looks spectacular and tastes great. If you do not like lamb, you can use chicken or turkey.

For a drob that can be divided into about 12 portions

  • 700-800 g lamb entrails (heart, liver, lungs, kidneys)
  • 1 onion
  • 1 tablespoon lard (coconut oil / clarified butter)
  • 300 g softer cheese or mozzarella without whey
  • 50 g cream cheese (almette)
  • 2 eggs
  • 100-110 g ketomix for cozonac
  • 1 bunch of green onions
  • 1-2 cloves of green garlic
  • a handful of leurd
  • a few sprigs of dill
  • 1 tablespoon lard
  • 2 eggs
  • butter for greased form

The entrails are washed and cleaned of blood clots and skin. Cut into suitable cubes and sauté with a finely chopped onion, in the chosen fat, in a deep pan (wok type), for about 25 minutes. Salt and season at the end. Leave the meat to cool.

Meanwhile, prepare the dough:

Grate the cheese, add the cream cheese and melt everything in a pot over very low heat, stirring constantly with a spatula (or you can use the microwave). The cheese must be completely melted, drained from the pallet.
Move the composition in a bowl, leave it to cool a bit (2-3 minutes), then incorporate the eggs, mixing well.
Gradually add Ketomix. Knead on the robot (or with your hands, but it's a little more difficult), until you get a uniform dough, a little sticky. Set aside for a quarter of an hour.

The chilled meat is passed through the mincer, using the largest sieve, or cut into cubes. I did half and half.
Separately, fry the greens in fat, 1-2 minutes, until they soften a little. Add over the minced meat, then put the eggs, mix, to come out a bound composition.

The dough is divided into 2 pieces: ¾ and ¼. The larger piece is spread on a silicone foil (or baking paper) greased with a little olive oil, in a rectangular shape, with a thickness of 3-4 mm. Transfer to a cake pan (mine is 33 cm long) greased with butter and safely lined with baking paper. Cover the walls of the form on the inside and leave about 1 cm outside.
Fill the form with the minced meat, pressing the filling and leveling the surface.

The smaller piece of dough is stretched to the shape of the tray and the filling is covered, gluing the edges. Some cuts are made with the knife, in order to take place where the steam comes out. Grease the surface with beaten egg.
The form with drob is covered with aluminum foil and put in the oven heated to 170 degrees C for half an hour. Then remove the foil and keep for another 15-20 minutes or until the surface is browned.

When ready, remove from the oven and cover with foil for half an hour, then remove on a grill. It is turned over on a plate and can be sliced ​​hot or cold.

TOTAL: 1560 grams, 3172.4 calories, 238.6 protein, 205.2 fat, 88.4 carbohydrates, 57.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


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 frying pan and heat 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 spice 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 liver and let it cool. Then, with a knife, peel off the sides and quickly turn over.


Video: Lamb - Gabriel Official Video