Savory Romanian Lamb Haggis
This traditional Romanian Lamb Haggis combines the rich flavors of lamb innards with the aromatic properties of fresh herbs and spices. The dish is historically significant and offers a unique blend of textures and tastes. Perfect for adventurous home cooks looking to explore Romanian cuisine, this haggis is both hearty and wholesome. Serve it with a side of fresh greens for a delightful meal that showcases the bounty of the lamb.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Lamb innards
innards from 1 lamb (heart, kidneys, liver, tongue, spleen)
Onions
2 large (finely chopped)
Eggs
2 (beaten)
Mixed herbs (parsley and dill)
1 tablespoon (chopped)
Green onion (green parts)
1 tablespoon (chopped)
Salt
to taste
Pepper
to taste
Lard
1 tablespoon (for sautéing)
Bread
1 slice (crustless, soaked and squeezed dry)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Start by finely grinding the lamb innards (heart, kidneys, liver, tongue, spleen) using a meat grinder or food processor.
3
In a skillet, lightly sauté the chopped onions in lard until they're soft and translucent. Allow them to cool slightly before mixing.
4
In a large mixing bowl, combine the ground innards, sautéed onions, soaked and squeezed slice of bread, salt, pepper, mixed chopped parsley and dill, chopped green onion tops, and beaten eggs. Mix everything thoroughly until well combined.
5
Prepare the lamb stomach by washing it thoroughly. Grease an oven-safe pan or dish, and line the bottom and sides with the lamb stomach, leaving enough room to fold over the filling.
6
Spoon the meat mixture into the stomach, then fold over the edges to seal. You may use kitchen twine to secure the top if needed.
7
Bake in the preheated oven for 1 to 1.5 hours, or until cooked through. To check for doneness, the internal temperature should reach at least 160°F (70°C).
8
Once ready, carefully remove the haggis from the oven, let it rest for a few minutes, then turn it out onto a serving plate. Cut open and serve with a side of fresh green lettuce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Romanian Lamb Haggis?
It is a traditional Romanian dish made from lamb innards, fresh herbs, and spices, often referred to as Drob de miel.
Which lamb innards are included in this recipe?
The recipe uses the heart, kidneys, liver, tongue, and spleen of the lamb.
How should the lamb innards be prepared?
The innards should be finely ground using either a meat grinder or a food processor.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How do I prepare the onions for the haggis?
Finely chop two large onions and sauté them in lard until they are soft and translucent.
What role does bread play in this recipe?
A slice of crustless bread is soaked and squeezed dry to act as a binder for the meat mixture.
Which herbs provide the aromatic profile for this dish?
The dish uses a mix of chopped parsley and dill, along with chopped green onion tops.
How many eggs are required?
Two beaten eggs are used to help bind the ingredients together.
How do I prepare the lamb stomach?
The lamb stomach must be washed thoroughly and then used to line a greased oven-safe pan.
How long does the Romanian Lamb Haggis need to bake?
It should bake for approximately 1 to 1.5 hours.
What is the safe internal temperature for this dish?
The internal temperature should reach at least 160°F (70°C) to ensure it is fully cooked.
What is the best way to serve Romanian Lamb Haggis?
It is traditionally served with a side of fresh green lettuce.
Should the haggis rest after cooking?
Yes, let the haggis rest for a few minutes after removing it from the oven before turning it out onto a plate.
What can I use to secure the stomach casing?
You can use kitchen twine to secure the top of the stomach after folding it over the meat mixture.
Can I use a food processor for the meat?
Yes, a food processor is a suitable alternative to a meat grinder for finely grinding the innards.
What type of fat is used for sautéing the onions?
The recipe calls for one tablespoon of lard.
Is salt and pepper included in the recipe?
Yes, both salt and pepper are added to the meat mixture to taste.
What is the overall texture of this haggis?
It offers a unique blend of textures, combining finely ground meats with soft sautéed onions and fresh herbs.
Who is this recipe best suited for?
It is perfect for adventurous home cooks interested in exploring traditional Romanian cuisine.
Do I need to grease the baking dish?
Yes, you should grease the oven-safe pan before lining it with the lamb stomach.
Are both the white and green parts of the green onion used?
The recipe specifically highlights the use of chopped green onion tops.
What should I do with the sautéed onions before mixing them?
Allow the sautéed onions to cool slightly before adding them to the ground meat mixture.
How many large onions are required?
The recipe requires two large onions.
How much mixed herbs should be added?
One tablespoon of mixed chopped parsley and dill is recommended.
What is the purpose of the bread's preparation?
Soaking and squeezing the bread dry ensures it blends smoothly into the mixture to provide structure without being lumpy.
Is this dish baked or boiled?
This specific Romanian variation of haggis is oven-baked.
What ingredients are combined in the large mixing bowl?
The ground innards, sautéed onions, soaked bread, salt, pepper, mixed herbs, green onion tops, and beaten eggs are all mixed together.
Can I serve this as a main meal?
Yes, it is a hearty and wholesome dish suitable for a main course.
Is the lamb tongue used in this recipe?
Yes, the tongue is one of the various lamb innards included in the grind.
How many ingredients are in this recipe?
There are a total of 9 main ingredients listed for this savory haggis.