Drob de miel
Drob de miel is a Romanian meat dish made from chopped lamb offal and served at Easter . It is traditionally served as the fourth Easter dish after anafură , Easter eggs and Pască .
preparation
The ingredients used are chopped lamb offal (heart, liver, lungs and spleen), onion, butter, spring onion , young garlic, boiled chicken eggs, sour cream , salt, pepper as well as parsley and dill. The ingredients are traditionally in a cleaned lamb peritoneum filled in a box shape baked. Nowadays, drob de miel is also simply prepared with lamb when the lamb innards are not available. The ingredients can also be baked in a batter or directly in a loaf pan if the lamb belly skin is missing. Radishes and spring onions are usually served as a side dish.
meaning
Drob de miel combines two Christian Easter symbols in one dish: the Easter eggs, which are peeled and added to the mixture of ingredients, and the lamb. Both symbolize the sacrifice of Christ.
Individual evidence
- ^ A b Roman, Radu Anton: Bucate, vinuri şi obiceiuri româneşti: toate reţetele în ediţie jubiliară: 15 ani . Paideia, Bucureşti 2014, ISBN 978-973-596-946-2 , p. 154-155 .
