Drob
Romanian loaf of lamb offal, herbs, eggs and bread, wrapped in caul
Drob is a Romanian dish made from lamb offal, green onions, herbs, eggs, and bread, all bound together and baked in a loaf, often wrapped in lamb caul. It is especially popular at Easter, when it is served as a festive food. Variations may use dough instead of caul or add boiled eggs inside.
- Made with lamb offal, herbs, eggs, and bread
- Traditionally wrapped in lamb caul and baked
- Served mainly at Easter in Romania
- Boiled eggs are often placed in the center
- Similar to haggis and faggots but unique in form
What is Drob?
Drob is a loaf made from lamb offal—such as liver, lungs, spleen, heart, and kidney—mixed with green onions, fresh herbs like dill, parsley, garlic, and lovage, as well as eggs and bread soaked in water or milk. The mixture is seasoned with salt and pepper, then wrapped in lamb caul (a thin membrane from the animal's abdomen) and baked in a loaf pan. The result is a savory, herby dish with a soft, moist texture, sometimes with slices of boiled egg in the center.
Where does Drob come from?
Drob comes from Romania and is closely tied to Easter celebrations. Its full names, Drob de Miel and Drob de Paște, reflect its association with lamb and the holiday. The dish uses parts of the lamb that are often less commonly eaten, turning them into a centerpiece for the festive table. While similar dishes exist elsewhere—like haggis in Scotland and faggots in England—drob is distinct in its use of lamb caul and its loaf form.
How is Drob made?
To make drob, lamb offal is first boiled, then chopped finely. This is mixed with chopped green onions, herbs, eggs (both raw and sometimes boiled), and bread that has been soaked in water or milk. The mixture is seasoned and packed into a loaf pan lined with lamb caul, which holds everything together as it bakes. Some versions place whole boiled eggs in the middle, so they appear in slices.
How and when is Drob eaten?
Drob is most often served at Easter in Romania, usually as a starter or main dish at lunch or dinner. It is sliced and served warm, often alongside other festive foods. The presence of herbs and eggs makes it a springtime dish, and it is a familiar part of the Easter meal for many Romanian families.
Kinds of Drob
Some versions of drob use a sheet of dough instead of lamb caul to wrap the loaf. While lamb offal is traditional, recipes may vary in the exact mix of organs or herbs. The addition of boiled eggs in the center is common but not universal. These changes allow for personal or regional preferences.
What Drob means
Drob is a symbol of Easter in Romania, marking the holiday with a dish that uses the whole lamb. Its preparation and sharing are part of the festive tradition, and it is widely recognized as one of the country's most popular holiday foods. The dish connects families to seasonal customs and local ingredients.
When Drob is on the table
Questions people ask about Drob
What is drob made of?
Drob is made from lamb offal such as liver, lungs, spleen, heart, and kidney, mixed with green onions, herbs, eggs, and bread soaked in water or milk. The mixture is seasoned and wrapped in lamb caul before baking.
Where does drob come from?
Drob is a traditional dish from Romania, especially associated with Easter celebrations.
When is drob usually eaten?
Drob is most commonly served at Easter, often as part of a festive lunch or dinner.
Are there different versions of drob?
Yes, some versions use a sheet of dough instead of caul, and boiled eggs are sometimes placed in the center of the loaf.
Is drob similar to any other dishes?
Drob is similar to haggis from Scotland and faggots from England, but it is distinct in its use of lamb caul and loaf shape.
Good reading and sources
The facts on this page come from the Wikipedia article "Drob", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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