Bulgarian Drob Sarma

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 07/5/21
drob sarma plate

АннаМариа / Wikimedia Commons
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
287 Calories
13g Fat
12g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 287
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 30%
Cholesterol 453mg 151%
Sodium 287mg 12%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 30g
Vitamin C 10mg 49%
Calcium 119mg 9%
Iron 8mg 42%
Potassium 530mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bulgarian drob sarma is a main course offering popular in Bulgaria and other Eastern European countries, made with chopped lamb or calf's liver and rice, topped with a savory egg custard known as zalivka.

Ingredients

  • 1 pound lamb or calf's liver, washed, trimmed, and chopped

  • 2 tablespoons butter

  • 2 bunches green onions

  • 1/2 cup long-grain white rice, rinsed

  • 2 cups hot lamb or beef stock

  • 1 tablespoon chopped fresh mint

  • 2 large eggs, beaten

  • 1 cup plain yogurt

Steps to Make It

  1. Gather the ingredients.

  2. In a large Dutch oven, sauté liver in butter.

  3. When nearly done, add onions and sauté a few minutes.

  4. Add drained rice and sauté, coating with fat.

  5. Add hot stock, salt, and pepper to taste and mint. Bring to a boil, cover and simmer 20 minutes.

  6. Heat oven to 350 F.

  7. Transfer to a greased 9-inch-by-13-inch pan.

  8. Combine eggs with yogurt to make the custard (zalivka) and spread over liver-rice mixture.

  9. Bake 10 to 15 minutes or until custard is golden brown.