Drob de Miel
Not something I expect Jan to be cooking for us any time soon, but who could resist this Romanian Easter dish also known as “lamb haggis”?
Drob de Miel … Online jigsaw target time 5:12 … https://www.atlasobscura.com/foods/drob-de-miel
To prepare drob, cooks boil the animal’s kidneys, heart, and liver with vegetables (the broth will also be used to make Easter soup). Then, they mince the cooked offal and mix it with garlic, onions, parsley, dill, soaked bread, and raw egg to form a filling. After plopping several hard-boiled eggs inside the mixture, cooks wrap everything in caul (the fatty membrane that enclosed the animal’s internal organs) and bake it in the oven. Modern renditions also use pasta sheets or puff pastry in place of caul, baked in similar fashion. Families enjoy the finished dish in slices, akin to meatloaf.