Bulgarian Drob Sarma
A traditional Bulgarian drob sarma features lamb or calf's liver and rice, baked under a savory egg custard.
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Instructions
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Preheat oven to 350 F.
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In a Dutch oven, sauté liver in butter; add onions and sauté a few minutes.
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Stir in drained rice and sauté until coated.
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Add hot stock, salt, pepper, and mint; bring to a boil, cover, and simmer for 20 minutes.
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Transfer the mixture to a greased 9x13-inch pan.
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Combine eggs with yogurt for the custard, then spread over the liver-rice mixture.
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Bake for 10 to 15 minutes, or until the custard is golden brown.
Nutritional Info (per serving)
Calories:
287 kcal
Carbohydrate:
12 g
Cholesterol:
453 mg
Fiber:
1 g
Protein:
30 g
Saturated Fat:
6 g
Sodium:
287 mg
Sugar:
4 g
Fat:
13 g
Unsaturated Fat:
0 g