Bulgarian Drob Sarma Recipe – European Special
Drob Sarma is a traditional Bulgarian dish made with liver, rice, and herbs, baked until golden and topped with a savory yogurt and egg custard. Rich in flavor and texture, this hearty casserole is a comforting favorite, especially during festive occasions or family gatherings.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Bulgarian Drob Sarma Ingredients:
- 500g (1.1 lb) chicken or lamb liver, cleaned and chopped
- 1 cup rice, rinsed
- 2–3 tbsp vegetable oil or butter
- 1 onion, finely chopped
- 1 carrot, finely grated (optional)
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped
- 1/2 tsp dried savory or thyme
- 3 cups hot water or chicken broth
For the Yogurt Topping:
- 1 cup plain yogurt
- 2 eggs
- Pinch of salt
Sauté Liver and Vegetables:
Heat oil in a large skillet. Add onion (and carrot, if using) and cook until soft. Stir in liver and cook for 5–7 minutes until browned. Season with salt, pepper, and paprika.
Add Rice and Herbs:
Add rice to the pan and stir for a minute. Mix in parsley and savory.
Assemble and Bake:
Transfer the mixture to a baking dish. Pour over hot water or broth. Cover with foil and bake at 180°C (350°F) for about 30 minutes.
Make Yogurt Topping:
In a bowl, whisk yogurt with eggs and a pinch of salt.
Finish Baking:
Remove foil, pour yogurt mixture over the baked rice, and return to oven for another 15 minutes until golden on top.
Serve:
Let rest slightly before serving. Great with fresh salad or yogurt on the side.
Recipe Notes :
Liver Tip : Soak liver in milk for 30 minutes beforehand to mellow the flavor.
Herbs : Fresh dill or mint can be added for a regional twist.
Rice Texture : Use short or medium-grain rice for a creamier consistency.
Make Ahead : Prepare ahead and reheat gently before serving—flavors deepen overnight.
Variation : Try adding mushrooms or replacing liver with finely chopped meat for a milder version.
