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Filled lamb caul (Drob) - A Traditional Romanian Easter Recipe

 The filled lamb caul is somewhat similar with the Scottish "Haggis" but it is very specific to the Romanian culinary tradition. Romanians make this meal at Easter time.The caul is the thin skin that surround the organs of the animal. The main differences between the Scottish "Haggis" and the "Drob" are  the use of lamb instead of sheep meat and the caul instead of tripe, plus the "Haggis" is some sort of broth, while the "Drob" is an appetizer. Caul is usually difficult to find, but the recipe can be adjusted if you are missing this ingredient.

Filled lamb caul (Drob) - Romanian Easter Recipe

Cooking time: 1 hour

Makes: 12 servings


  • 1 liver
  • 1 heart
  • 2 lungs
  • 6 eggs
  • 1-2 bunches of chopped dill
  • chopped fresh scallions
  • grounded black pepper
  • 1-2 tablespoons olive oil
  • salt
  • 1 caul (peritoneum)



  1. Wash the caul ( the thin skin that surround the organs) and leave it in water for at least 1 hour (better over night in the refrigerator), since it needs to expand.
  2. Boil the organs in a pot for about 20 minute seasoned with salt.
  3. Let them cool and chop them.
  4. Wash and chop the scallions and dill.
  5. Mix them with the beaten eggs and season with salt and grounded black pepper.
  6. Grease with olive oil the bottom of a baking pan. Spread the caul, pour in the middle the composition and cover it with the caul.
  7. If you do not have caul, just put the mixture into a greased and floured baking pan. Brush the top with some beaten egg.
  8. Preheat the oven at 350 F and bake it for about 30 minutes.


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