Traditional recipes

Lamb tripe

Lamb tripe

  • Lamb organs: lungs, heart, liver, kidneys, spleen,
  • pieces of meat on the belly,
  • prapurele,
  • 3 bunches of green onions,
  • 2 dried onions,
  • 1 link fresh dill,
  • 2 bunches of fresh parsley,
  • 4 hard boiled eggs,
  • 4 raw eggs,
  • salt,
  • pepper.

Servings: 12

Preparation time: over 120 minutes

HOW TO PREPARE THE RECIPE Lamb:

The organs are cleaned and washed in cold water.

The trachea of ​​the lungs is removed.

The kidneys are removed from the layer of fat that protects them, cut in half, clean the white part from the middle and remove the skins, to remain perfectly clean.

The rags are soaked in warm water,

wash and leave in water until it is time to use.

We put the organs to boil, after they boil and the foam forms, we throw the water, we rinse the entrails well and we put it to boil again with clean water, we boil it for about 25-30 minutes (then come the data in the oven). Remove the organs from the water, let them cool a bit, then chop them with a meat grinder along with the greens and onions. Season with salt and pepper, add the 4 raw eggs and knead everything very well.

Place the breadcrumbs in the cake pan (cover the tray nicely with it), put some of the composition in the pan, place the 4 boiled eggs that we cover with the rest of the composition, cover with the breadcrumbs and bake in the preheated oven for about 25-30 minutes.


Lamb drob recipe. Chef Cătălin Scarlătescu's secret

On the Easter table can not miss the painted eggs and the lamb's liver. If in the first case, no housewife should encounter difficulties, when it comes to the second preparation, things are not exactly clear. Drobul is a rather meticulous preparation, and if it is not prepared properly, then you run the risk of being crushed.

To avoid such things, we thought of proposing you the jury's recipe from the show "Chef La cuțite", from Antena 1. He uses a trick he borrowed from his grandmother. Since childhood, she told him that for this preparation are added eight eggs for each kilogram of composition. However, they must have the yolks separated from the egg whites.

The latter should be beaten until that white foam is created and only then should they be incorporated. In the end, the drob will be more "tied", will not break when cut and will get a pleasant physical appearance. Next we will present, step by step, the wonderful recipe of chef Cătălin Scarlătescu. Here are the ingredients you need and how to prepare them.

What is the secret to a perfect lamb?

Ingredients

  • organs of a lamb - liver, kidneys, lungs, heart
  • 250 grams of honey
  • 400 grams of onions and green garlic
  • 400 grams of dill and green parsley
  • beaten eggs - it is important to use eight beaten eggs for every 1 kilogram of composition
  • salt to taste
  • pepper to taste
  • sunflower oil
  • caul

Method of preparation

First of all, the organs and the lamb are washed and cleaned very well, and then they are cut into large cubes and put to harden in a pan in which they have previously poured sunflower oil, salt and pepper. , to taste. After they have hardened well, take them off the heat and let them drain from all the oil.

A quarter of this composition is cut into cubes, and the rest is passed through a mincer. On a wooden chopper, finely chop the onion and green garlic, then fry them in the same pan in which I prepared the lamb organs. Leave the two on the fire until all the water in the pan evaporates.

Chop the dill and parsley very well, then mix together with the whole composition. Do not forget! For each kilogram of composition, mix eight beaten eggs. Add salt and pepper to taste. The composition is wrapped in a puree and placed in the preheated oven at a temperature of 140 degrees Celsius for 50 minutes. Serve cold! Good job and good appetite!


Simple honey recipe for Easter cake

Honey drone traditional Easter recipe (cighir). This piece of lamb comes out tender and creamy (never dry), reddish and fragrant. The secret lies in the fact that I make an organ stew, just like a homemade liver pate. With lots of old and / or green onions. I know there are many recipes for drob but this is the one we have been making since I know myself. Most boil the lamb organs and then grind them and mix them with greens. Those balls seem dull, dry, inaccurate.

We eat this cold lamb slice, cut into slices, with a sauce from mayonnaise mixed with sour cream and green onion tails & # 8211 our Easter sauce that goes perfectly with boiled eggs and smoked ham (ham) or pressed (homemade), with cottage cheese, radishes and green onions.

I prepare this piece of lamb and always bake it on the Saturday before Easter so that it has time to cool down until the next day. I used a heat resistant mold with a diameter of 25 cm.

You can also bake it in the shape of a cake and put boiled eggs in it & # 8211 see here the traditional drob recipe.


  • 600 g of lamb organs (or as many as you have at hand) - lungs, kidneys, liver, heart
  • 600 g green onions divided into 2 portions (half is cooked, half is kept raw)
  • 2 cloves of green garlic
  • 1 bunch of green parsley
  • 3 boiled eggs
  • 3 raw eggs
  • 3 tablespoons oil (olive or sunflower)
  • salt, freshly ground black pepper
  • a little grated nutmeg (optional)
  • powder (optional) - if you don't have powder, grease the form with oil and cover it with a little breadcrumbs

How to make the best lamb liver at home. Chef Cătălin Scarlatescu's secret recipe, from Amalia's grandmother

Chef Cătălin Scărlătescu will cook lamb stew for Easter according to the recipe of his grandmother, Amalia. This is not the only dish he makes according to his grandmother's recipe, he himself told some details from his childhood.

"Grandma Amalia was the gentlest person I have ever met and all her food remained in my soul. It is not for nothing that it is said that taste is formed in childhood and that food is, in essence, a memory.
I will never forget how eagerly I ate her broth cake, made from such simple ingredients, but with an absolutely fabulous taste! Every year, at Easter, I remember how good the soup of lamb, drob or cozonac smelled in her kitchen.
From her I inherited the lamb liver recipe that I prepare every year ",
Cătălin Scarlătescu told Libertatea a long time ago.

Here are the ingredients you need to make a lamb chop according to the recipe of the chef's grandmother from Chefs with knives:

- organs of a lamb - liver, kidneys, lungs, heart, 250 g lamb, 400 g green onions and garlic, 400 g green dill and parsley, beaten eggs (for each kilogram of composition 8 beaten eggs are used), salt, pepper, sunflower oil, powder.

Preparation: Cut the organs and meat into large cubes and fry in a pan in sunflower oil with salt and pepper.

Then set aside and allow to drain. 25% of the composition is cut into small cubes, the rest is chopped in the machine.

Finely chop the onion and green garlic and fry in the pan in which the organs were hardened. Leave until all the water in the pan has evaporated. Chop the dill and parsley "almost finely". Mix all ingredients well.

Weigh the composition and add the beaten scrambled eggs. Season with salt and pepper. Wrap the composition in puree and bake at 140 ° C for 50 minutes. Serve cold, with mustard next to it.


1. Cut the organs and meat into large cubes and fry in a pan with sunflower oil, salt and pepper. Then we set them aside and let them drain.

2. 25% of the composition is cut into cubes, the rest is chopped in the machine.

3. Finely chop the onion and green garlic and fry in the pan in which I hardened the organs. Allow all the water in the pan to evaporate.

4. Chop the dill and parsley "almost finely" and mix well.

5. For every 1 kilogram of composition, mix 8 beaten scrambled eggs. Season with salt and pepper to taste.

6. Wrap the composition in a saucepan and bake at 140 ° C for 50 minutes.

Drobul is served cold and, optionally, with mustard.

If you liked Chef Scarlatescu's Lamb Drob recipe, you will definitely like this one. Monk Pots.


Lamb & # 8211 Preparation

First, boil four of the eight eggs. They must be cooked well for about eight minutes, as their place will be inside the liver. If you don't know exactly how many minutes it takes to boil an egg for it to be right for you, read our tips on how and how long to cook an egg correctly.

This is followed by washing and cleaning the lamb's organs. Then boil them for 25 minutes in salted water and bay leaves. One sheet, two sheets, to taste. After the organs have boiled, they are drained of water and finely chopped.

Your taste buds will dictate whether you choose to grind them with a knife, at the mincer, or using a food processor. Then put the mixture of cut organs in a bowl, over which you add the finely chopped greens, three beaten eggs, salt and pepper.

Mix the composition until smooth. Then cover a cake pan with baking paper, in which you pour some of the resulting product so far. In this layer you stick the four boiled eggs, one after the other.

Next, pour the rest of the drob composition into the pan. Top everything with one last well beaten egg and season with spices and two tablespoons of oil. Among the spices you can add are not only salt and pepper, the possibilities are endless. Therefore, we invite you to consult a list of essential spices for tasty dishes. Coriander and hot peppers could complement this dish extremely well, depending on whether your tastes are more classic, or you want to venture into the cuisine of the world.

The baking tray with lamb will stay in the oven for about 40-45 minutes, at a temperature of 200 ° C.

Remember not to cut the drum until it cools down. Otherwise, it may crumble. If you have a little patience, your slices of drob will be cut perfectly and you will completely impress your guests. Serve this delicious lamb with a salad, so as not to fall into the trap of overcrowded festive meals.


Lamb's cheese according to grandma's recipe

The Easter meal is not complete without drob. Traditionally, this recipe can be prepared in the so-called prapure, the membrane that envelops the internal organs of the lamb. However, this lamb fillet according to the grandmother's recipe proposes a simplified variant.

A delicious recipe for drob is based on lamb organs. You can use your lungs, heart, spleen, kidneys and liver. Don't forget to add plenty of greens.


How to make the best lamb liver at home. Chef Cătălin Scarlatescu's secret recipe, from Amalia's grandmother

Chef Cătălin Scărlătescu will cook lamb stew for Easter according to his grandmother's recipe, Amalia. This is not the only dish he makes according to his grandmother's recipe, he himself told some details from his childhood.

"Grandma Amalia was the gentlest person I have ever met and all her food remained in my soul. It is not for nothing that it is said that taste is formed in childhood and that food is, in essence, a memory.
I will never forget how eagerly I ate her broth cake, made from such simple ingredients, but with an absolutely fabulous taste! Every year, at Easter, I remember how good the soup of lamb, drob or cozonac smelled in her kitchen.
From her I inherited the lamb liver recipe that I prepare every year ",
Cătălin Scarlătescu told Libertatea a long time ago.

Here are the ingredients you need to make a lamb chop according to the recipe of the chef's grandmother from Chefs with knives:

- organs from a lamb - liver, kidneys, lungs, heart, 250 g lamb, 400 g green onions and garlic, 400 g green dill and parsley, beaten eggs (for each kilogram of composition 8 beaten eggs are used), salt, pepper, sunflower oil, powder.

Preparation: Cut the organs and meat into large cubes and fry in a pan in sunflower oil with salt and pepper.

Then set aside and allow to drain. 25% of the composition is cut into small cubes, the rest is chopped in the machine.

Finely chop the onion and green garlic and fry in the pan in which the organs were hardened. Leave until all the water in the pan has evaporated. Chop the dill and parsley "almost finely". Mix all ingredients well.

Weigh the composition and add the beaten scrambled eggs. Season with salt and pepper. Wrap the composition in puree and bake at 140 ° C for 50 minutes. Serve cold, with mustard next to it.


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. Add salt and pepper to give the flavor 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.


How to make the best lamb liver at home. Chef Cătălin Scarlatescu's secret recipe, from Amalia's grandmother

Chef Cătălin Scărlătescu will cook lamb stew for Easter according to the recipe of his grandmother, Amalia. This is not the only dish he makes according to his grandmother's recipe, he himself told some details from his childhood.

"Grandma Amalia was the gentlest person I have ever met and all her food remained in my soul. It is not for nothing that it is said that taste is formed in childhood and that food is, in essence, a memory.
I will never forget how eagerly I ate her broth cake, made from such simple ingredients, but with an absolutely fabulous taste! Every year, at Easter, I remember how good the soup of lamb, drob or cozonac smelled in her kitchen.
From her I inherited the lamb liver recipe that I prepare every year ",
Cătălin Scarlătescu told Libertatea a long time ago.

Here are the ingredients you need to make a lamb chop according to the recipe of the chef's grandmother from Chefs with knives:

- organs of a lamb - liver, kidneys, lungs, heart, 250 g lamb, 400 g green onions and garlic, 400 g green dill and parsley, beaten eggs (for each kilogram of composition 8 beaten eggs are used), salt, pepper, sunflower oil, powder.

Preparation: Cut the organs and meat into large cubes and fry in a pan in sunflower oil with salt and pepper.

Then set aside and allow to drain. 25% of the composition is cut into small cubes, the rest is chopped in the machine.

Finely chop the onion and green garlic and fry in the pan in which the organs were hardened. Leave until all the water in the pan has evaporated. Chop the dill and parsley "almost finely". Mix all ingredients well.

Weigh the composition and add the beaten scrambled eggs. Season with salt and pepper. Wrap the composition in puree and bake at 140 ° C for 50 minutes. Serve cold, with mustard next to it.


How to prepare lamb drob & # 8211 traditional recipe

Traditionally, lamb fillet is baked wrapped in powder, but if you do not have it, you can give it up or you can bake the wrapped dough in pie sheets.

Usually I don't put the boiled egg inside the lamb, even if it gives it a nicer look, but I think that during Easter we eat enough boiled eggs anyway. For a happier look, I prefer to put a few diced red bell peppers instead

If you don't have lamb organs, you can also find on the site a recipe for chicken drumstick with vegetables, which we make from time to time as an appetizer at a festive meal or simply for breakfast or packaged at service.


Video: Πατσάς στη χύτρα ταχύτητας Επ. 28. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).