Lamb in dough


A recipe that is usually cooked during Easter, but can be eaten of course, all the time



* 1 kg entrails (liver, heart, lungs, spleen, kidneys etc)
* 2 onions
* 150 gr butter
* 3 bunches green garlic(spring garlic)
* 3 bunches green onion(spring onion)
* 6 eggs
* 1 mug sour-cream (250 ml)
* salt, pepper
* green, fresh parsli, dill


For the dough mix 3 eggs, 2 spoons butter, salt, water (little) until looks like a very thick paste and spread a thin layer in a buttered deep tray. Line the tray and fill in the entrails mixture. Cover the filling with another layer of dough, lubricate it with an egg and bake for 30 minutes.

The filling. Wash the entrails and scald them once in hot water. Boil them for 30 minutes with a bit of salt. Once they get cold, cut them in small cubes (do not mince) as big as a dice. Also chop the onions (both), garlic, parsli, dill. Fry the onion (regular) with butter until golden. Add the other chopped greens and stir fry for 5 minutes. Mix eggs with salt, pepper and incorporate with the chopped greens, entrails. Place this mixture into the dough and bake it for 30 minutes. Serve it hot with red wine.

(The Romanian name of the dish: Drob de miel in aluat)