|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 10mg||49%|
|*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.|
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 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
Gather the ingredients.
In a large Dutch oven, sauté liver in butter.
When nearly done, add onions and sauté a few minutes.
Add drained rice and sauté, coating with fat.
Add hot stock, salt, and pepper to taste and mint. Bring to a boil, cover and simmer 20 minutes.
Heat oven to 350 F.
Transfer to a greased 9-inch-by-13-inch pan.
Combine eggs with yogurt to make the custard (zalivka) and spread over liver-rice mixture.
Bake 10 to 15 minutes or until custard is golden brown.