Tuesday, August 30, 2011


My special guest is Annabelle Andreea, a university student from Romania with a popular Romanian recipe- Drob. 
Andreea blogs on her fascination for social sciences, publishing very interesting articles that will definitely arouse our curiousities to read all. Do visit her at:  :   http://curioustendency.blogspot.com/
One of her latest post is entitled “Queen Elizabeth’s obsession with beauty”- Link    http://curioustendency.blogspot.com/2011/08/elizabeth-i-obsession-with-beauty.html;

My name is Andreea and I’m a 24 year old girl from Romania. I am very happy I have the opportunity to write about a traditional dish in my country.
There’s not much to tell about myself. I have two majors, one in Philosophy and another in Journalism; I am working to get my third major in Psychology and on my way to become a clinical psychologist. I also just finished my Master’s thesis in Contemporary Philosophy and I work as a Copywriter for different electronic magazines about diets and healthy eating, fashion, and financial advice. I live with my best friend and I love cooking (although I don’t have much time), making handmade jewelry, sculpting, drawing and reading. But probably my biggest hobbies are history, philosophy, psychology (of course), and writing.  I love food (who doesn’t?) and I’m constantly trying to experiment different dishes. I’m not always good at cooking and my main victim is my flat mate who has to eat and like the food I make
This is a recipe for a typical Romanian dish called Drob. Drob is also a common food during Easter in other balkanic countries. Drob can be described as a block of meat (because it actually looks like a block of meat depending on what type of pan you use to cook it) made from different animal organs or just liver and meat. Some choose to bake Drob in the same pans they use for baking bread making it easier to slice and use for sandwiches.

The dish can be compared with the Irish dish called haggis that contains sheep meat instead. However, Drob is traditionally made with lamb but you can use any type of meat you like: beef, chicken, turkey, etc. (according to your taste, religion and tradition). Our Drob also has a few religious meanings. Because it is made of lamb it symbolizes the sacrifice of Jesus Christ in Christian religion. Religious or not, you will probably find this dish extremely tasty and what’s great about it is the fact that it can be eaten cold and it’s also a great dish for picnic. You can eat it as an appetizer and even as a main dish with a side dish like: potatoes, salad, and even cheese. It is easy to make and it usually takes about 60-70 minutes.

There are thousands of ways to make Drob but here I will show you how it is made in my family.

8-10 servings
-          250 grams of ground meat
-          250 grams of heart
-          500 grams of liver
-          250 grams of any type of mushrooms(you can use canned mushrooms but it is preferable to use fresh mushrooms)
-          4 boiled eggs
-          4 raw eggs
-          250 grams of chopped green onions
-          100 grams of chopped green garlic
-          a slice of bread that has been kept in milk for a few minutes (this is optional but when added it helps the coagulate the composition and hold it together) or bread crumbs
-          pepper
-          dill leaves (we use it a lot here in but you can probably find some dry leaves in your local supermarket)
-          parsley (preferably fresh)
How to prepare:
-          finely chop the meat or you use a meat grinder.
-          boil the hearts and liver for about 15 minutes
-          chop or use a meat grinder with the boiled hearts, liver, mushrooms, green onions and garlic
-          mix your chopped ingredients with the raw egg, bread crumbs or slice of bread and the spices.
-          put half of your mix in a pan (that is covered with baking parchment paper) then add the boiled eggs and then cover them with the other half of your mix; this will create a wonderful pattern when you cut the Drob into slices
-          put the pan in your preheated oven at 350 F and leave it for about 40-50 minutes and check it from time to time

I prefer Drob made with chicken liver and meat but as I mentioned earlier you can use whatever you want. I also love eating it with mustard  and it’s also a great dish for those of you who eat low carb.
For the love of art, Andreea posted a Food art painting and your curious tendencies may want to guess who the painter is  :)
My special thank you to Andree for her willingness to do this guest post and i wish her all the best in her studies.  http://curioustendency.blogspot.com/          url at sidebar


  1. we have this same dish here Ms.Wan..it is called embutido and if we add hotdog and egg we call it morcon..yummy..passing by Ms.Wan :)

  2. Great post dear Wan, you did it again.
    Andreea seems very talented girl on many levels; Love learning a new recipe using offals.
    Thanks to both of you

  3. Thanks Wan again for letting me write a guest post for you. It was a lot of fun!

    @Sie It's so nice to hear you have a similar dish in your country. I also heard about other countries have similar dishes, it's so interesting to see how different cultures can unite though food.
    @Jasna Thanks for your compliment

  4. lovely pic but its too rich for me with plenty of meat stuff but I am sure others will enjoy it.

  5. lovely post know the recipes of other country

  6. I have never heard of this and am always glad to know more about the food of other countries. Thanks for sharing!

  7. lovely post, quite interesting recipe..!!

  8. Pretty cool recipe. I would have to change some of the meats for personal taste, but I LOVE the eggs in it! I have no idea who did the painting, tho!

  9. Andreea,

    Wow, looks fantastic, a complete meal and simple to prepare! First time for me learning about Drob.

    TQ for sharing

  10. I have seen this in books and was always intrigued; yours looks perfect;Great post!

  11. Totally new to me but looks fabulous. Thanks to you and Andreea for introducing this unique dish to us...

  12. Interesting ingredients on making this dish! Thanks for sharing.

  13. A very new recipe but look fabulous and awesomely delicious!

  14. So well presented!!!!
    Prathima Rao
    Prats Corner

  15. delizziousss,,, it very good post,,,

  16. Thanks for commenting on my blog! Your blog has a lot of interesting posts that I can't wait to try. I've also added your blog to my Google Reader and look forward to reading your future posts!

  17. Many thanks for the visits and great comments from sie, jasna, suja, nava, santosh, sweet and crumby, sobha, ann, anu, Katrina, rita, treat and trick, malay-kadazan,sutapa, prathima, dian, yummy chunklet .do visit andreea have a wonderful day

  18. Hi Wan, Thanks for dropping by my space :) I am from Malaysia too! Glad to be following your lovely blog and would like to invite you to follow me too !


    Have a great weekend!

  19. I make something similar from my grandmother with hard-coiled eggs in the middle. She would include organ meats - but with my family - not so much! The photos are gorgeous!

  20. This is a very interesting recipe and one that I'll try. It's unique to the type of food I usually prepare which will make it fun. I like your photos, it's always nice to the the end result of the recipe. I'll visit your site.

  21. Thanks for sharing this great recipe. I've never tried this before. I will have to give this a try.


  22. Thanks a lot guys for all your wonderful comments :X It's so nice to see so many people who appreciated it.

  23. Wan, it would be great preparing this dish for Raya. To both of you, thanks for sharing. :)

  24. An interesting dish and great photos.

  25. Looks very delicious and interesting

  26. Hallo, what an interesting blog you have, full of ideas from around the world! I will follow you gladly!


  27. many thanks for the kind visits and sweet comments to:-
    food glorious food, claudia, mari Wilbur, spoon and chopsticks, balqis, caroline. sugeng, alessandra and chrissy bryant.

    @andreea- thanks for dropping by and attention for putting in your comments :)

  28. Thank you for dropping by my blog... I love your yours.

  29. What an interesting recipe. I'm so glad you could share it.

  30. it was good to read about you, and very good was that you are interested in psychology coz i am also crazy about psychology. Your romanian reciepe looks delicious. I love typical and cultural dishes. are interested in psychology coz i am also crazy about psychology. Your romanian reciepe looks delicious. I love typical and cultural dishes.

  31. Hello Wan. Thank you for visiting my space. I love ur space. It so colorful and even a vegetarian like me can find inspiration from so many veg malay recipes that u share. I am happy to follow u :-) Do keep visiting :-)) Would love to hear from u.


  32. very interesting...sounds delicious!

  33. Great guest post! Love this Romanian dish very much :)

  34. many thanks for the kind visits and sweet comments from peachkins, biarrose,sarang mangi, cinnamonNchillies, girlichef, and anncoo. have a nice day :)

  35. Oh my goodness, this looks so good! I've never tried this dish before.

    Thanks so much for visiting my blog and for your kind comments. Your blog is making me so hungry!! Lovely photos. :)

  36. thank you so much to cookie's mom and to jay for the visits and lovely comments. have a nice day

    @ andreea- many thanks to you andreea for your willingness to do guest post in my blog. wish you all the best in blogging and in your studies too.
    the drob recipe has been very popular so far and i personally would like to try out this delicious dish :) have a nice day...

  37. Thanks guys for your wonderful comments, I never imagined this dish would be so popular. I'm so happy you guys liked my dish and I am also very happy I found this great website a while ago. Wan always has recipes from around the world that are both interesting and tasty. The Drob is indeed a very tasty dish; there are a lot of variations so feel free to add everything you want to the recipe. You can even add the herbs used in your traditional cuisine if you wish.

    Thanks again Wan for your kind words and for letting me post here :D

  38. boiled egg in the middle? can we change it to duck egg?

  39. Yes you can change it with any type of egg you want.