Recipes · Bulgarian · Casseroles
Drob Sarma (Lamb Liver and Rice Baked under Yogurt)
One serving has 514 kcal and 36 g protein, and at least a fifth of a woman's daily need of cobalamin (2830%), vitamin A (770%), copper (582%), riboflavin (299%), selenium (169%) and pantothenic acid (132%). Ready in 110 minutes.
- Preparation: 25 min
- Cooking: 85 min
- Makes: 1 serving (502 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, egg, gluten, meat
Ingredients
- 70 g Lamb liver, raw
- 30 g Lamb lungs, raw
- 30 g Lamb heart, raw
- 50 g Spring onions
- 10 g Butter
- 40 g Rice, white, medium-grain
- 1.5 g Paprika, sweet
- 0.3 g Black pepper
- 0.5 g Dried spearmint (dzhodzhen)
- 150 g Water
- 1 g Salt
- 80 g Yogurt, plain, whole milk
- 35 g Eggs, whole, raw
- 4 g Flour, all-purpose
Method
- Rinse the heart and lungs, put them in a pan with the water and half the salt, bring to the boil and simmer for 20 minutes, skimming. Add the liver for the last 5 minutes. Lift everything out and keep the broth.
- Cut the heart, lungs and liver into small cubes of about 1 cm, and slice the spring onions, green tops and all.
- Melt the butter in a wide pan and cook the spring onions over medium heat for 3-4 minutes, until soft. Add the cubed offal and fry for 3 minutes, then the rice, and stir for 2 minutes more.
- Take the pan off the heat and stir in the paprika, pepper, crumbled spearmint and the rest of the salt but a pinch. Spread it in a buttered baking dish and pour over as much of the hot broth as just covers it.
- Bake at 180 °C for 30-35 minutes, until the rice has drunk the broth and is soft. Add a little more hot broth if it dries out before the rice is done.
- Whisk the yogurt with the eggs, flour and the last pinch of salt until smooth, pour it evenly over the top and bake for 15-20 minutes more, until set and golden.
- Leave it to rest for 10 minutes, then cut into squares and serve warm. In Bulgaria it is made for Easter and St George's Day (Gergyovden, 6 May), when lamb is on every table.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 514 kcal | 24% |
| Carbohydrates | 45 g | |
| Water | 396 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 35.8 g | 75% |
| Tryptophan | 0.39 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.6 g | |
| Leucine | 3 g | |
| Lysine | 2.2 g | |
| Methionine | 0.81 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.3 g | |
| Valine | 2.1 g | |
| Histidine | 0.85 g | |
| Fat | 20.6 g | |
| Monounsaturated | 5.9 g | |
| Polyunsaturated | 2.1 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 1.3 g | |
| Saturated | 10.3 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 462 mg | |
| Calcium | 186 mg | 19% |
| Copper | 5.2 mg | 582% |
| Iron | 12.6 mg | 70% |
| Magnesium | 69.2 mg | 22% |
| Manganese | 0.83 mg | 46% |
| Phosphorus | 593 mg | 85% |
| Potassium | 785 mg | 17% |
| Selenium | 93 µg | 169% |
| Sodium | 615 mg | |
| Zinc | 6.1 mg | 76% |
| Thiamin (vitamin B1) | 0.7 mg | 64% |
| Riboflavin (vitamin B2) | 3.3 mg | 299% |
| Niacin (vitamin B3) | 17.2 mg | 123% |
| Pantothenic acid (vitamin B5) | 6.6 mg | 132% |
| Pyridoxine (vitamin B6) | 1 mg | 77% |
| Folate (vitamin B9) | 323 µg | 81% |
| Cobalamin (vitamin B12) | 67.9 µg | 2830% |
| Choline | 121 mg | 28% |
| Vitamin A | 5,392 µg | 770% |
| Vitamin C | 23.4 mg | 31% |
| Vitamin D (D2 + D3) | 30.3 IU | 5% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 106 µg | 118% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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