Traditional recipes

Lamb of Bihor

Lamb of Bihor

I know that in every area of ​​the country the liver is made differently ... That's why I decided to write to you how it is made in Bihor, the lamb liver recipe for Easter. I am waiting for you to write how the devil is made in your area ...

  • Lamb entrails
  • 5-6 eggs
  • slice of bread
  • green parsley
  • green dill
  • green onions
  • 5-6 cloves garlic
  • salt
  • pepper
  • pepper paste (buoy)

Servings: -

Preparation time: less than 90 minutes


Lamb liver recipe prepared for Easter in the Bihor area ...

The entrails are washed well, drained of water and cut into pieces. Boil 3-4 eggs. Peel and chop the onion and garlic. Finely chop the parsley and dill and soak the bread slice in a little milk.

Put the onion in a little oil. We add the lung first, so that the air comes out of it, then the other organs cut less the liver. We add salt, pepper and pepper paste and let it all harden. If necessary, you can add 1/2 cup of water.

After they are ready, let them cool a bit, then pass them through the meat grinder, together with the raw liver, the well-squeezed slice of bread, the parsley and the green dill and the garlic.

Mix them all well with two raw eggs. It goes well with salt and pepper.

In a round or cake shape, place the lamb broth (which I have kept in cold water until now) on the side walls, add 1/2 of the composition, put boiled and peeled eggs and then the other 1/2 of the composition. . We put the remaining parts of the steamer over the composition of the drob and put it in the oven until a crust is made on top.

Let it cool and then we can slice the bread that can be served hot or cold ...

Mix the flour with the egg, butter, warm water and a pinch of salt. A harder dough is obtained, which is left to cool. The entrails are washed and boiled in water to cover them, add salt, peppercorns and bay leaves. Bring to a simmer for 20-30 minutes, then drain and leave to cool. Pass the dried onion through the mincer and mix with the finely chopped green onion. Add the finely chopped greens, six raw eggs and season with salt and pepper. The remaining four eggs are boiled hard and cleaned.

Roll out a sheet of dough and place in a pan greased with oil. Place the entrails composition on the sheet and place the boiled eggs in the middle, in a row. Roll, grease with the two beaten egg yolks and bake for an hour on low heat. And ready the lamb drum in tender dough!

Florin Dumitrescu's lamb liver recipe from Chefs with knives. The two things you need to keep in mind

Lamb stew is the most well-known Easter dish, and it can be made according to everyone's preferences.

The chef at Knife on Knives revealed his own Easter cake recipe, offering those who are passionate about cooking all the ingredients they need, as well as some tricks to make the food look like a book.

How we choose lamb

Lamb is appreciated because it does not have much cholesterol compared to other types of meat and is a good source of protein, iron, selenium, zinc and vitamin B12.

When you go shopping, choose pieces of lean meat, without too much fat, from which it will be easy for you to prepare everything you want for the Easter meal.

The meat must be firm to the touch, have a specific sheep smell, a pink color and not be sticky.

Beware of lamb organs for drob - do not have spots or nodules!

Cighir in prapur is an alternative to the classic lamb stew, which uses pork and beef. I washed the pork liver and kept it in raw milk for about an hour. Then I cut it into suitable pieces and boiled it.

I boiled the spleen, the heart and the beef tongue, separately, in the miracle pot for about an hour. Usually the tongue is boiled when the skin on top comes off very easily starting from the top.

I washed the kidney very well and cut it in the canals and passed it several times through a strong stream of cold water. I then boiled it in water with two tablespoons of vinegar.

When they were all cooked, I finely chopped them in the food processor, but they can also be served very well in the meat grinder.

I mixed the mince with a raw egg, finely chopped onion and hardened in a little oil, cream, freshly chopped parsley and spices.

Then I greased a cake pan with butter and placed it nicely and carefully, so that it would not break, leaving the edges over the tray to cover the composition. In this I then put a part of the mince, I placed in a row the 3 hard boiled eggs, then the rest of the composition after which I covered everything with the edges of the pan.

I greased with a little egg yolk and put everything in the hot oven for about 40-50 minutes.

Cighir in prapur was very delicious. even though I didn't have a lamb, traditionally for Easter.
The source of this recipe is the culinary blog Alice-Alinutza.

EASTER RECIPES. Lamb fillet with chicken liver and lots of greens

Many recipes that my grandmother and then my mother cooked I modified, improved or even changed completely. But I didn't change the drob recipe for the Easter meal at all. It's the best and creamiest drink I've ever eaten. It's not dry at all (you'll understand why!) And the taste of the lamb's organs isn't too strong either, as I felt in some of the beans I ate.

It's a drob with a lot of greenery, it may seem too much, but I promise you that, in the end, after you bake it, it won't look like it.

At a time when none of them were in stores, my grandmother always got a few boxes of pork patties for Easter. That's because she didn't have much to buy chicken liver from and, being a citizen, she didn't have birds in the weeds. Now we don't use pate anymore, so you can find chicken liver in any store.

So, the recipe is something like this. We boil, in a large pot, in cold water, the lamb's organs - from a whole or half lamb, if it is bigger. Do not put salt in water, because it strengthens the organs, especially the liver. When the water has started to boil well, we throw some chicken liver in the same pot. We put about a pound on a loaf of whole lamb. It takes about 20-30 minutes until they are all cooked, but you can check the kidney, that it is denser, not to leave any more blood. And if they haven't fully boiled, it's no problem, because, anyway, the dough is also put in the oven. But do not cook too hard, because the organs become stronger and the liver will not be as fine.

After the organs are cooked, remove them with a spatula in a large bowl and leave to cool. Do not throw away the juice, especially if you have dogs in the area. They like soaked bread - mother, mother - they would have Easter too, wouldn't they?

After the organs have cooled, cut them into pieces so that they fit into the mincer and pass them all through the finest sieve. Before you start the car, however, prepare a piece of smoked bacon - about a palm. Do not skimp on the bacon, it will give fineness to the dough and will make it not dry. Add the chopped parsley and five bunches of green onions. Yes, it's a lot of greenery, I told you, but you won't be sorry. Alternately chop the organs, bacon (the mincer will also help) and greens.

When you're done chopping everything, break about five homemade eggs over the mince, toss in some salt and pepper - not a little & # 8211 and start mixing. Yes, with your hand, don't think about sophisticated utensils, because anyway you will lick your fingers until the end so that you won't get tired. More suitable for salt and pepper. When the mixture is well homogenized, it is ready to put in the tray.

Prepare a cake pan, or a round pot, depending on how you like it. It will come out nicer in the cake pan and can be sliced ​​very well - if you have the patience to let it cool and coagulate well until the next day.

So, in the prepared tray, place the bowls nicely so that you can cover the dough at the top as well. Basically, if you have a big enough bow, you will put the whole filling as in a net, closed as well as possible at the top. When placing the pasta in the pan, press well with a spoon, so that no gaps remain. If you want, you can put boiled eggs in the middle of the dough, and then put the paste of about three fingers on the bottom of the tray over the pan, place the boiled eggs and press them a little, then put the rest of the pasta and close the bowls at the top. I, because I always like to play in the kitchen, I buy quail eggs, I boil them, I peel them - that's very fun! & # 8211 and make more drob trays, but smaller - I use cake trays. It's absolutely spectacular when you cut it and you can see the egg section in the middle of the drob.

About four small trays or two larger ones come out of this amount of drob. We usually bake only half of the amount for the Easter meal. The rest of the pasta, ready, we put it in a bag and put it in the freezer, to have it for the Pentecost table.

The first tray of drob, I admit, doesn't really get cold. With such an odor coming from the oven, it's a bit hard to refrain. And the devil is always the last, after cakes and Easter, about an hour before we go to the Resurrection service and we stop him when we go to church. When we come home with the Holy Light, after we have celebrated Easter, we must strike a red egg, we say once again "Christ is risen!" and we sit down at the pre-prepared table to eat from the still warm liver, matched with some fresh telemea & # 8211 from that to buy more whey than cheese - with radishes and green onions. And some horseradish boiled ciolan, of course & # 8211 what was it like to forget this important aspect!

How to make the best drob, according to Cătălin Scarlătescu's recipe

Cătălin Scarlătescu's recipe has a sentimental value for him, being inherited from his grandmother. Grandma Amalia was the most beautiful person I have ever met, and all her movements remained in my soul. It is not for nothing that it is said that taste is formed in childhood and that food is, in essence, memory. I will never forget how eagerly I ate her broth cake, made from such simple ingredients, but with an absolutely fabulous taste! Every year, at Easter, I remember how good the smell of lamb soup, drob or cozonac smelled in her kitchen. From her I inherited the lamb liver recipe that I prepare every year, confessed the famous chef, years ago, for his colleagues from Libertatea.

Let's also learn the lamb liver recipe belonging to Cătălin Scarlătescu's grandparents.

Clinic of the lost senses. After a year, 20% of those who had COVID have no taste and smell

After a year, 20% of those infected with coronavirus did not recover their taste and smell. Several Italian doctors have set up rehabilitation centers to give people back the pleasure of food and smells.

Paolo Boscolo Rizzo, professor of rhinology at the University of Trieste, has focused, since the beginning of the pandemic, on the loss of smell and taste by patients with COVID-19. Now, he participates in a rehabilitation project for patients who are still struggling to find the pleasure of food or risk setting fire to kitchens because they do not smell the burn, writes La Repubblica, quoted by MEDIAFAX.

"Of those infected in the first wave, 20% have not yet recovered their smell and taste. In some cases they have distorted senses. For example, it confuses pleasant and unpleasant odors, I say about coffee that it smells like garbage ”, explains Paolo Boscolo Rizzo.

"Rehabilitation is based on olfactory stimulation," adds Arianna Di Stadio, a professor of neuroscience at the University of Perugia.

The initiative started in Fano Hospital, Marche region, and was extended to other Italian centers.

"Patients start with an olfactory test to assess the damage, then they are given essences to stimulate the nervous system and help it regenerate," says Di Stadio.

Researchers describe the results as promising, but not enough to be published.

Even so far, there has been no unanimity in explaining the loss of symptoms such as smell or taste. What is known, explains Di Stadio, is that the two senses are always lost together.

The disorder is more widespread than previously thought.

"65-70% of those infected suffer from it. It is believed that the problem is more common among people with mild COVID symptoms, but it could be a bad impression, because those with severe symptoms and unable to breathe do not notice the lack of odors, "says Paolo Boscolo Rizzo.

If the Italians diagnosed with COVID are over 4 million and 20% have not solved the problem, it means that hundreds of thousands of people can not enjoy a good coffee in the morning.

"Those who suffer from this know how unbearable the feeling is. There are those who stop eating and cooking. Many say they feel frustrated because others do not understand them, the health system does not give too much importance to these symptoms. A little empathy from us, the doctors, is sometimes very helpful ", says Paolo Boscolo Rizzo.

Regarding the help in the centers participating in the initiative, the patient is first subjected to a test that measures the minimum threshold of perception of an odor. Then you need to distinguish two smells. Finally, he does a so-called "identification" test, through which he has to name 16 different essences.

Stimulation should be done at home for a certain number of minutes each day. People need to smell sticks soaked in "traditional perfumes" from Italy & # 8211 precisely because the emotional component is important & # 8211 such as citrus, peaches, coffee, chocolate or parmesan.

"We don't know if and when a patient will regain his lost senses," says the neurologist from Trieste.

For her colleague from Perugia, “as time goes on, the chances of a complete recovery are reduced, because the regenerative capacities of the nervous system are limited. Other infectious diseases cause similar conditions. We have seen that smell and taste can be recovered even after three years. Obviously, we don't know what the coronavirus will look like. "

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