Entree: Bulgaria – Central Culinary Region – Дроб сарма ➤ Drob sarma (Baked savory casserole of minced lamb offal mixed with rice, onions, and eggs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) lamb liver, trimmed and coarsely chopped
- 1/2 lb (227 g) lamb heart or kidney, trimmed and coarsely chopped
- 1/2 lb (227 g) ground lamb (optional for balance and texture)
- 1 cup (200 g) long-grain rice, rinsed
- 2 1/4 cups (540 ml) water or low-sodium stock
- 3 tbsp (45 ml) butter or rendered lamb fat
- 2 medium onions, finely chopped
- 1 medium carrot, grated (about 4 oz / 110 g)
- 3 cloves garlic, minced
- 3 large eggs
- 1/2 cup (120 g) plain yogurt or 1/2 cup (120 g) sour cream
- 1 tsp (5 g) dried savory (chubritsa) or 1 tsp (1 g) dried thyme
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper, about 2 tsp (10 g) salt total and 1/2 tsp (1 g) pepper
- Butter for greasing the baking dish, about 1 tbsp (15 g)

Instructions

1. Parboil the offal: place chopped liver and heart/kidney in a saucepan, cover with water, bring to a simmer, and cook gently 10 minutes. Drain and let cool slightly, then chop finely or pulse briefly in a food processor to a coarse mince.
2. Cook the rice: in a medium saucepan bring 2 1/4 cups (540 ml) water or stock to a boil, add the rinsed rice and 1/4 tsp (1 g) salt, reduce heat, cover, and simmer until just tender, about 12–15 minutes. Drain any excess and set aside.
3. Sauté vegetables and combine: heat 3 tbsp (45 ml) butter and 1/4 cup (60 ml) oil in a large skillet over medium heat. Add chopped onions and grated carrot and sauté until soft and golden, about 8–10 minutes. Add minced garlic and sweet paprika, cook 1 minute. Stir in the minced offal and ground lamb (if using) and cook until the meat is no longer pink, about 5–7 minutes.
4. Build the mixture: remove from heat and fold in the cooked rice, chopped parsley, dried savory, and season with salt and pepper (total about 2 tsp / 10 g salt). Adjust seasoning to taste.
5. Assemble and top: preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 g) butter. Press the offal–rice mixture evenly into the dish.
6. Prepare custard and bake: whisk together 3 large eggs and 1/2 cup (120 g) plain yogurt (or sour cream) until smooth, then pour evenly over the filled dish. Bake in the preheated oven until the top is set and golden, about 35–45 minutes.
7. Rest and serve: let rest 10–15 minutes before slicing. Serve warm or at room temperature, garnished with additional chopped parsley.