Romanian Lamb Haggis

How to prepare romanian lamb haggis

1. Wash the offal well in several changes of water until the water runs clean. Soak in water with vinegar and salt for 30 minutes. I didn't use the kidneys, which should be cleaned of the white part inside and soaked in vinegar water separately.
2. Boil the offal for 5 minutes. Discard the dirty water, wash the pot well, and boil for another 30 minutes from the first boil.
3. While the offal is boiling, finely chop the onion, green onions, and parsley. Also finely chop 4 boiled eggs.
4. Soak the bread in a little milk.
   * the bread will make the drob fluffier
5. Drain the offal well and chop as finely as possible with a knife once cooled.
   * you can put it through a meat grinder to get a pâté texture
6. Heat the oil in a large pan and sauté the onion over medium-low heat until soft. Add the chopped offal and fry over medium heat for 10 minutes, stirring constantly. Remove from heat.
8. Add the green onions and parsley, chopped eggs, and bread squeezed of milk. Mix everything very well.
9. Season the mixture with salt and pepper. You can taste the mixture.
10. Beat 3 large raw eggs and add to the cooled mixture. Mix well.
11. Grease a loaf pan very well with oil (including the sides). Place 1/3 of the mixture on the bottom of the pan.
12. Arrange the remaining 4 whole boiled eggs on top. Cover the eggs with the rest of the filling.
14. Beat the last remaining raw egg and brush the drob with it.
15. Bake the drob at 180°C for 50 minutes. When you take it out, run a knife around the edges. Let it cool. Store in the refrigerator.

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