Bulgarian Lamb Offal and Rice Bake (Drob Sarma)
Дроб сарма Drob sarmaSay it: drohb sar-MAH
Drob sarma is a Bulgarian festive bake of lamb offal and rice, scented with green onion, savory, and fresh herbs. It is a spring dish, cooked for St George’s Day and Easter, when lamb is on the table. The offal browns with onions and carrot, the rice absorbs the rich juices, and a yogurt-and-egg topping bakes into a soft, golden crust. The flavor is savory and gently tangy, with a moist, comforting texture.
Bulgarian Lamb Offal and Rice Bake (Drob Sarma)
Дроб сарма, Drob sarma
Pronounced drohb sar-MAH
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the bake
For the yogurt topping
Method
Heat the oven to 375°F (190°C) and set out a 9x13-inch (23x33 cm) baking dish. Pat the lamb offal dry with paper towels; if using kidney, cut out any white core, and trim the liver and heart of membranes and gristle.
Heat 2 tbsp (30 ml) of the oil in a large skillet over medium-high heat. Add the offal in a single layer and brown in batches for 4–5 minutes, turning, until no longer pink and lightly browned at the edges. Transfer to the baking dish.
Add the remaining 1 tbsp (15 ml) oil to the skillet and lower the heat to medium. Cook the yellow onion, green onion whites, and carrot for 6–8 minutes, stirring, until soft and golden at the edges. Stir in the rice and cook for 2 minutes, until the grains look glossy.
Stir in the paprika, savory, black pepper, allspice, and salt and cook for 30 seconds, until fragrant. Scrape the rice mixture over the offal, pour in the hot water or stock, and stir gently to combine.
Cover the dish tightly with foil or a lid and bake for 35–40 minutes, until the rice is tender and has absorbed the liquid and the offal is cooked through. If the rice is still firm, add a splash of hot water, cover, and bake 5 minutes more.
While the bake cooks, whisk the yogurt, eggs, and salt in a bowl until smooth. Remove the dish from the oven and uncover; pour the yogurt mixture evenly over the hot rice. Drizzle with the melted butter.
Return uncovered to the oven and bake for 15–20 minutes, until the topping is set, puffed at the edges, and golden in spots. Let rest for 10 minutes, then scatter over the green onion tops, parsley, and dill.
Regional variants
Some households add a handful of chopped mushrooms to the rice, and some serve the bake without the yogurt crust for a plainer version.
Cook's notes
- Rinse the rice until the water runs clear; this keeps the bake fluffy instead of sticky.
- Spread the rice in an even layer so the yogurt topping sets and colors evenly.
- Ask the butcher to clean and dice the lamb offal; it is the most time-consuming part.
Serve with
A crisp green salad and ayran, with crusty bread for the table.
Make ahead and storage
Assemble the bake through the first baking step up to 1 day ahead; cool, cover, and refrigerate. Reheat covered at 350°F (175°C) for 15 minutes, then add the yogurt topping and bake as directed. Leftovers keep refrigerated for up to 3 days.
