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Bulgarian Drob Sarma Recipe


Bulgarian Drob Sarma Recipe

Bulgarian Drob Sarma without the Savory Custard Topping

© 2008 Barbara Rolek licensed to About.com, Inc.

Bulgarian drob sarma is a main course offering made with chopped lamb or calf's liver and rice, topped with a savory egg custard known as zalivka.

Makes 6 servings of Bulgarian Drob Sarma

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 1 pound lamb or calf's liver, washed, trimmed and chopped
  • 2 tablespoons butter
  • 2 bunches chopped 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


  1. In a large Dutch oven, saute liver in butter. When nearly done, add onions and saute a few minutes. Add drained rice and saute, coating with fat.

  2. Add hot stock, salt and pepper to taste and mint. Bring to a boil, cover and simmer 20 minutes.

  3. Heat oven to 350 degrees. 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 10-15 minutes or until custard is golden brown.
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