Drob de miel (Lamb Haggis)

An Easter meal wouldn't be the same without Drob de Miel (Lamb Haggis), a traditional Romanian dish usually prepared only during the Easter holidays. Although of course, it's suitable for the whole year.

Drob is the equivalent of lamb haggis, and many recipes vary from region to region, even from family to family.

Lamb haggis can be made plain with lamb for a richer flavor, or pork can be added to reduce the intensity of the lamb flavor. People who don't like the taste of lamb but still want it on the Easter table often use chicken offal. During preparation, special attention should be paid to washing offal. There is also a variation with chicken or turkey liver that some people prefer.

Lamb Drob is served cold.