Drob sarma
Igor Gjozinski
мар. 31, 2025
Ажурирано на
апр. 05, 2026
Јавно
Класификација
Категорија:
Главно јадење
Кујна:
Македонска
Тежина:
Тешко
Порции:
4
Вкупна тежина:
1539g
Распоред на време
Припрема
30m
Готвење
3h 0m
Вкупно време
3h 30m
Исхрана
934
Калории
51,3 г
Протеини
39,6 г
Јаглехидрати
63,4 г
Масти
Шеќер:
3,5 г
Влакна:
1,7 г
Заситени масти:
24,9 г
Незаситени масти:
26,2 г
Транс масти:
0 г
Холестерол:
50,6 мг
Содиум:
674,7 мг
Калциум:
22,2 мг
Железо:
14,4мг
Потасиум:
821,2мг
Сол:
1г
Состојки
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
Бел ориз
150
Gram
525,0
10,5g
117,0g
0,8g
Кромид
150
Gram
67,5
1,5g
16,5g
0,0g
Црвен пипер
20
Gram
57,4
3,1g
12,6g
1,7g
Сончогледово рафинирано масло
15
Gram
132,6
0,0g
0,0g
14,9g
Сол
4
Gram
0,0
0,0g
0,0g
0,0g
Инструкции за готвење
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
Креирано на март 31, 2025
Вкупно време:
3h 30m
Порции: 4
Тежина: Hard
Категорија: Main Dish
Кујна: Macedonian
Нутритивни вредности (по порција)
| Калории: 934 | Протеини: 51,3g | Јаглехидрати: 39,6g | Масти: 63,4g |
Состојки
- 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
Инструкции
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.