Drob Sarma

Bulgarian “Drob Sarma” is  a main course made with chopped lamb’s liver and rice topped with a savoury egg ‘custard’ known as kalifka. 


  • 450g of lamb’s liver (washed, trimmed and chopped)
  • 2 tablespoons of butter
  • 2 bunches of green onions
  • 1/2 cup of long-grain white rice
  • 2 cups of hot beef stock
  • 1 tablespoon of chopped fresh mint
  • 2 large eggs (beaten)
  • 1 cup of plain yoghurt


Preheat the oven to 350 degrees celsius. 

Sauté the liver in butter, in a casserole dish. When it’s nearly done, add the onions and sauté for a few minutes. Add rice and sauté, stirring well.
Add the stock, salt and pepper to taste and mint. Bring to the boil, cover and simmer for 20 minutes.
Remove the lid, combine the eggs with yoghurt to make the custard and spread it over the liver-rice mixture. Place in the oven and bake for 10-15 minutes, or until the custard is golden-brown.


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