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Drob sarma
Drob sarma (дроб сарма): lamb liver and heart baked with rice and spring onion under an egg and yogurt topping
Gergyovden, St George's Day on 6 May, is the great shepherds' feast in Bulgaria, when families roast spring lamb and make sure nothing goes to waste: the liver and heart go into drob sarma, baked alongside the roast and often eaten first. The offal is blanched, chopped small and fried with plenty of spring onion, then baked with rice in stock with dried mint and paprika until the grains are plump; a topping of yogurt beaten with eggs sets into a soft, golden, faintly tangy custard. Serve hot with a lettuce and radish salad. Liver is very high in vitamin A, so pregnant women are usually advised to avoid it. Where most people go wrong is over-frying the liver, which turns it grainy; it only needs to lose its pink before it goes into the oven to finish cooking. Chef's tip: beat thick, full-fat yogurt with the eggs until completely smooth, so the topping puffs evenly.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the base
- 14 oz lamb liver
- 2 lamb heartsabout 200 g in total
- 1 ⅜ oz butter
- 2 bunch spring onionssliced
- 7 oz long-grain ricerinsed
- 1 tsp sweet paprika
- 2 tsp dried mint
- ½ tsp black pepper
- 1 tsp salt
For the topping
- 3 eggs
- 10 ½ oz full-fat plain yogurt
- 1 pinch salt
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Method
0/7 doneStep 1: Trim the tubes and membranes from the 14 oz lamb liver and 2 lamb hearts. Simmer them in a pan of water for 5 minutes, until firm, then drain, cool and cut into 1 cm dice. Wash boards and hands after handling raw offal.
15 minStep 2: Heat the oven to 350°F (325°F fan). Melt the 1 ⅜ oz butter in a wide pan over a medium heat and fry the 2 bunch spring onions for 4 minutes, until soft.
6 minStep 3: Add the diced offal and fry for 4 minutes, until no pink shows on the outside.
4 minStep 4: Stir in the 7 oz long-grain rice, 1 tsp sweet paprika, 2 tsp dried mint, ½ tsp black pepper and 1 tsp salt for 2 minutes, until the rice is coated and glossy.
2 minStep 5: Tip into a 2 litre baking dish, pour over the 2 cups hot lamb or chicken stock (gluten-free) and bake for 30 minutes, until the rice is nearly tender and most of the liquid is absorbed.
30 minStep 6: Whisk the 3 eggs with the 10 ½ oz full-fat plain yogurt and 1 pinch salt until smooth, pour over the rice and bake for 15–20 minutes more, until the topping is set and golden and the centre of the dish reads at least 160°F.
20 minStep 7: Rest for 5 minutes before serving.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does drob sarma take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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