Bulgarian Drob Sarma

drob sarma plate

АннаМариа / Wikimedia Commons

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings

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.


  • 1 pound lamb or calf's liver (washed, trimmed, and chopped)
  • 2 tablespoons butter
  • 2 bunches chopped 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. In a large Dutch oven, sauté liver in butter.

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

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

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

  5. Heat oven to 350 F.

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

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

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