Bulgarian Drob Sarma
We shot this video ourselves
Drob sarma is a Bulgarian dish usually served on Ester or St.George's day feast. It is rather messy to make, but it tastes amazing.
1/3 kg lamb liver
2/3 kg lamb lung
3 bunches of green onions (about 15 onions)
2 bunches of spearmint
1 1/2 cups of rice
5 cups of water
salt and pepper to taste
1 cup of milk
1 tbs paprika
To make Bulgarian drob sarma first you need to boil the lamb lung in for 50 minutes in 6 cups of salted water.
In the meantime coarsely chop the onions and the spearmint. Wash the rice well.
Chop the liver into small pieces - half the size of a teaspoon.
When the lung is boiled, chop it up the same way too.
In a pan heat 3 tbs oil and add about 1/3 of the onions. Add the liver and stir fry it for 2-3 minutes.
Add the lung and the rest of the onions. Stir and cook for 3-4 minutes then add the paprika.
Add the rice and cook it until it becomes glassy. Then add the spearmint and mix it well with the other ingredients.
Transfer the dish into an oven pan. Add salt, pepper and 5 cups of the lung bouillon and put it in the oven for 35 minutes or until the rice has absorbed all of the liquid.
Meanwhile beat 4 eggs with a pinch of salt. Add the milk
Pour the egg and milk mixture evenly over the drob sarma and bake for another 10-15 minuyes until the topping becomes golden brown.