Drob Sarma (Дроб Сарма) is an authentic Bulgarian dish that combines tender liver, rice, and savory herbs. It is oven-baked and topped with an egg and yogurt mixture, creating a comforting and flavorful meal.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
Ingredients (Serves four people)
- 500 grams of lamb or chicken liver (дроб), chopped
- 200 grams rice (about 1 cup)
- 2 onions, finely chopped
- 1-1.5 bunches of fresh green onions, chopped
- 1 small tomato (optional)
- 1 bunch fresh parsley, chopped
- 1 bunch fresh mint (джоджен), chopped
- 2 tablespoons sunflower oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried savory (чубрица) (optional)
- 500 ml water or broth (2 cups)
- 2 eggs
- 200 grams Bulgarian yogurt (or plain yogurt, about 1 cup)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Prepare a large clay pot or casserole dish for baking.
Step 2: Sauté the Onions and Liver
In a large skillet, heat the sunflower oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Add the liver pieces and cook for another 5-7 minutes until browned—season with salt, pepper, and paprika.
Step 3: Prepare the Rice and Herbs
Add the rice to the skillet with the liver and onions. Stir well to coat the rice in the juices. Cook for 2-3 minutes, then add the chopped green onions, parsley, and mint. Stir again to combine all the flavors.
Step 4: Transfer to Clay Pot and Add Broth
Transfer the mixture to a clay pot or casserole dish. Pour in the water or broth, stirring gently, to distribute the rice and liver evenly. Cover the pot and bake in the oven for about 40 minutes until the rice is fully cooked and the liquid is absorbed.
Step 5: Prepare the Egg and Yogurt Topping
Whisk together the eggs and Bulgarian yogurt in a small bowl until smooth—season lightly with salt and pepper.
Step 6: Add the Topping and Final Bake
Once the rice and liver are cooked, remove the pot from the oven and pour the egg and yogurt mixture evenly over the top. Return the pot to the oven, uncovered, and bake for 15-20 minutes, or until the top is golden brown and has formed a crust.
Step 7: Serve
Once baked to golden perfection, remove the drob sarma from the oven and allow it to cool for a few minutes before serving. If desired, garnish with additional chopped parsley.
Tips and Tricks
- Liver Choice: Lamb’s liver is traditionally used, but the chicken liver can be a more delicate option for those less familiar with liver dishes.
- Chef’s Recommendation: For a richer flavor, sauté the liver with a few garlic cloves.
- Clay Pot: If you don’t have a traditional clay pot, a regular oven-safe casserole dish works just as well.
Serving Suggestions
Drob Sarma pairs wonderfully with a fresh, seasonal salad like Shopska salad or pickled vegetables like turshia. A slice of crusty bread accompanies this rich and hearty meal.
Wine Matching
This rich, earthy dish pairs well with a bold Bulgarian red wine like Mavrud or Rubin, which has enough body to complement the intense flavors of the liver and herbs.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, containing no wheat-based ingredients.
- Dairy-Free: If avoiding dairy, you can substitute the yogurt with a dairy-free alternative, though the texture and flavor may vary slightly.
Storage Suggestions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to retain the crisp texture of the topping.
- Freezing: Drob Sarma can be frozen without the egg and yogurt topping. Thaw it overnight and add the topping before baking for the final time.
About Drob Sarma (Дроб Сарма)
Drbp Sarma, or дроб сарма in Bulgarian, is a beloved traditional dish, especially popular during the spring holidays like Easter. It is typically made with lamb liver and herbs, symbolizing the season’s freshness. Adding the egg and yogurt topping creates a unique golden crust, making the dish even more indulgent and satisfying. Often cooked in clay pots, this dish embodies the rustic charm of Bulgarian home cooking.
Cultural Context
Drob Sarma is a dish with deep roots in Bulgarian cuisine, often enjoyed during festive occasions or family gatherings. Fresh herbs like parsley and mint reflect the seasonal abundance of Bulgaria’s springtime harvest, while the liver and rice combination offers a hearty and nourishing meal. The egg and yogurt topping, a signature of many Bulgarian baked dishes, adds a rich and creamy finish that elevates this humble dish into a true comfort food classic.
