Drob sarma
Igor Gjozinski
Mar 31, 2025
Updated on
Apr 05, 2026
Public
Classification
Category:
Main Dish
Cuisine:
Macedonian
Difficulty:
Hard
Servings:
4
Total Weight:
1539g
Time Breakdown
Preparation
30m
Cooking
3h 0m
Total Time
3h 30m
Nutrition
934
Calories
51.3 g
Protein
39.6 g
Carbs
63.4 g
Fat
Sugar:
3.5 g
Fiber:
1.7 g
Saturated Fat:
24.9 g
Unsaturated Fat:
26.2 g
Trans Fat:
0 g
Cholesterol:
50.6 mg
Sodium:
674.7 mg
Calcium:
22.2 mg
Iron:
14.4mg
Potassium:
821.2mg
Salt:
1g
Ingredients
Lamb offal - lungs
250
Gram
237.5
42.5g
0.0g
7.5g
Lamb offal - Liver raw
600
Gram
834.0
120.0g
12.0g
30.0g
Lamb offal - heart
150
Gram
183.0
24.8g
0.3g
8.8g
Lamb caul fat
200
Gram
1700.0
3.0g
0.0g
190.0g
White Rice
150
Gram
525.0
10.5g
117.0g
0.8g
Onion
150
Gram
67.5
1.5g
16.5g
0.0g
Sweet Ground Red Paprika (spice)
20
Gram
57.4
3.1g
12.6g
1.7g
Sunflower refined oil
15
Gram
132.6
0.0g
0.0g
14.9g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
Traditional Macedonian Drob Sarma
Preparation:
1. Prepare the Offal: Boil the lamb offal in salted water with 30 mil vinegar for 15 min, then throu out the water, rinse thoroughly. Boil in salted water for about an hour until tender. Once cooled, finely chop the offal.
2. Sauté the Onions: Heat olive oil in a pan, add finely chopped onions, and sauté until translucent.
3. Combine Ingredients: Add the chopped offal to the pan with onions. Stir in ground red paprika, dried mint, salt, and pepper. Cook for 10-15 minutes.
4. Add Rice: Wash the rice and parboil it briefly. Drain and mix it into the offal mixture.
5. Assemble the Sarma: If using lamb caul fat, spread it out and place portions of the mixture onto it, wrapping to form small parcels. Alternatively, place the mixture 0directly into a greased baking dish.
6. Prepare the Topping: Whisk together eggs and yogurt (or sour milk) with a pinch of salt. Pour this over the assembled sarma.
7. Bake: Preheat the oven to 220°C (428°F). Bake the dish for about 30 minutes, or until the top is golden brown.
This hearty dish is traditionally served as a main course, often accompanied by a green salad or fermented milk.
Note: Lamb caul fat is used to wrap the filling, adding richness and helping to keep the parcels intact. If unavailable, you can bake the mixture directly in a dish without wrapping.
Drob sarma
Created on March 31, 2025
Total Time:
3h 30m
Servings: 4
Difficulty: Hard
Category: Main Dish
Cuisine: Macedonian
Nutrition Facts (per serving)
| Calories: 934 | Protein: 51.3g | Carbs: 39.6g | Fat: 63.4g |
Ingredients
- 250 Gram Lamb offal - lungs
- 600 Gram Lamb offal - Liver raw
- 150 Gram Lamb offal - heart
- 200 Gram Lamb caul fat
- 150 Gram White Rice
- 150 Gram Onion
- 20 Gram Sweet Ground Red Paprika (spice)
- 15 Gram Sunflower refined oil
- 4 Gram Salt
Instructions
Traditional Macedonian Drob Sarma
Preparation:
1. Prepare the Offal: Boil the lamb offal in salted water with 30 mil vinegar for 15 min, then throu out the water, rinse thoroughly. Boil in salted water for about an hour until tender. Once cooled, finely chop the offal.
2. Sauté the Onions: Heat olive oil in a pan, add finely chopped onions, and sauté until translucent.
3. Combine Ingredients: Add the chopped offal to the pan with onions. Stir in ground red paprika, dried mint, salt, and pepper. Cook for 10-15 minutes.
4. Add Rice: Wash the rice and parboil it briefly. Drain and mix it into the offal mixture.
5. Assemble the Sarma: If using lamb caul fat, spread it out and place portions of the mixture onto it, wrapping to form small parcels. Alternatively, place the mixture 0directly into a greased baking dish.
6. Prepare the Topping: Whisk together eggs and yogurt (or sour milk) with a pinch of salt. Pour this over the assembled sarma.
7. Bake: Preheat the oven to 220°C (428°F). Bake the dish for about 30 minutes, or until the top is golden brown.
This hearty dish is traditionally served as a main course, often accompanied by a green salad or fermented milk.
Note: Lamb caul fat is used to wrap the filling, adding richness and helping to keep the parcels intact. If unavailable, you can bake the mixture directly in a dish without wrapping.