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Romanian cuisine Easter meals
Lamb terrine - Romanian “Lamb Drob” Ingredients: - giblets from a lamb (heart, liver, lungs and kidneys) - 5 eggs - 2 table spoons of oil - 3 bunch of green onion - 1 bunch of dill - 1 bunch of parsley - salt, pepper - 2 soaked slices of bread (together with the milk) - 2 table spoons of breadcrumbs - breadcrumbs for covering of the baking plate - 5 boiled eggs Preparation:  Put them to boil, and bring the water to a short boil, take them out on a wooden chopping board, leave them to cool and chop  them as small as possible with a sharp knife (I minced them with a blender). Put the blended mix into a bowl and mix with the eggs, which were beaten a little bit earlier (we mixed them in the blender), also with the green onion, the dill and the parsley,  all chopped very small, and salt and pepper according to taste, 2 table spoons of breadcrumbs, the bread with all the milk and  we mix it gets homogenized.  The baking plate is greased with oil and is sprinkled with breadcrumbs. The mix is poured on the rectangular baking plate. 5 eggs  are inserted on their length and the mix is put in the oven for 40 minutes on reduced heat ! It is served warm or as an hors d’oeuvre  besides eggs, ham, vegetables, olives, and whatever you fancy! To be sliced the second day. I left it in the fridge until the next day and the slices were very well formed as seen in the images ! Time of preparation: 1 h Complexity: advanced
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Romanian Easter Cuisine

  • 2. Lamb terrine - Romanian “Lamb Drob” Ingredients: - giblets from a lamb (heart, liver, lungs and kidneys) - 5 eggs - 2 table spoons of oil - 3 bunch of green onion - 1 bunch of dill - 1 bunch of parsley - salt, pepper - 2 soaked slices of bread (together with the milk) - 2 table spoons of breadcrumbs - breadcrumbs for covering of the baking plate - 5 boiled eggs Preparation: Put them to boil, and bring the water to a short boil, take them out on a wooden chopping board, leave them to cool and chop them as small as possible with a sharp knife (I minced them with a blender). Put the blended mix into a bowl and mix with the eggs, which were beaten a little bit earlier (we mixed them in the blender), also with the green onion, the dill and the parsley, all chopped very small, and salt and pepper according to taste, 2 table spoons of breadcrumbs, the bread with all the milk and we mix it gets homogenized. The baking plate is greased with oil and is sprinkled with breadcrumbs. The mix is poured on the rectangular baking plate. 5 eggs are inserted on their length and the mix is put in the oven for 40 minutes on reduced heat ! It is served warm or as an hors d’oeuvre besides eggs, ham, vegetables, olives, and whatever you fancy! To be sliced the second day. I left it in the fridge until the next day and the slices were very well formed as seen in the images ! Time of preparation: 1 h Complexity: advanced
  • 3.
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  • 5.