Drob Sarma (Дроб Сарма)

Drob sarma is one of Serbia's most venerable Easter and slava dishes, made by wrapping a spiced mixture of lamb liver, lungs, and rice in the lacy caul fat of the lamb itself. The parcels are braised in stock until the caul fat renders away and the filling becomes tender and deeply savoury — a direct link to ancient Balkan and Ottoman culinary traditions.

Serves: 4

Ingredients

• 400g (14 oz) lamb liver, trimmed and finely chopped
• 200g (7 oz) lamb lung or heart, finely chopped
• 150g (5 oz) short-grain rice, rinsed
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 40g (1.5 oz) flat-leaf parsley, finely chopped
• 2 eggs, beaten
• 2 tbsp (30ml) lard or vegetable oil
• 1 tsp (5ml) sweet paprika
• ½ tsp (2ml) ground black pepper
• 1 tsp (5ml) fine salt
• 1 large sheet of lamb or pork caul fat (mrezica), soaked in warm water and carefully unfolded
• 400ml (1⅔ cups) lamb or chicken stock
• 2 tbsp (30ml) soured cream, to serve

Instructions

1. Heat lard in a wide pan over medium-high heat. Add onion and cook for 6–7 minutes until golden. Add garlic and cook 1 minute.
2. Add chopped liver and lung. Stir-fry for 4–5 minutes until just browned on the outside but still pink within. Transfer to a bowl and cool for 10 minutes.
3. Stir in rinsed rice, beaten eggs, parsley, paprika, pepper, and salt. Mix well.
4. Lay the caul fat flat on a clean work surface. Cut into roughly 20cm × 20cm squares. Place 2–3 heaped tablespoons of filling in the centre of each square. Fold the edges over the filling to form neat parcels.
5. Arrange parcels seam-side down in a single layer in a baking dish. Pour over warm stock, which should come halfway up the parcels.
6. Cover tightly with foil and braise in an oven at 180°C (350°F) for 50–60 minutes, removing the foil for the last 10 minutes to allow the tops to colour. The rice should be fully cooked and the parcels firm.
7. Serve hot, drizzled with soured cream and accompanied by crusty bread.

Cook's Notes: Lamb caul fat can be sourced from a butcher who handles whole lambs — it is worth calling ahead. The dish is traditionally made in spring when milk-fed lamb is available. The offal mixture should be only partially cooked before wrapping, as it finishes in the oven.