Traditional Macedonian Drob Sarma
Igor Gjozinski
3/31/2025
Updated on
5/12/2026
Public
Classification
Category:
Main Dish
Cuisine:
Macedonian
Difficulty:
Hard
Servings:
4
Total Weight:
1539g
Meal Role:
Main Dish
Fit & Sate:
Heavy Artillery
Time Breakdown
Preparation
30m
Cooking
3h 0m
Total Time
3h 30m
Meal Prep Info
Batch-Friendly
Needs Reheating
Keeps 3 days in fridge
45 min hands-on time
Nutrition
4
934
Calories
4
51.3 g
Protein
4
39.6 g
Carbs
4
63.4 g
Fat
Sugar:
3.5 g
Fiber:
1.7 g
Saturated Fat:
24.9 g
Unsaturated Fat:
26.2 g
Trans Fat:
0 g
Cholesterol:
50.6 mg
Sodium:
674.7 mg
Calcium:
22 mg
Iron:
14.4mg
Potassium:
821.2mg
Salt:
0g
Ingredients 9
Servings:
Lamb offal - lungs
250
Gram
237.5
42.5g
0.0g
7.5g
Lamb offal - Liver raw
600
Gram
834.0
120.0g
12.0g
30.0g
Lamb offal - heart
150
Gram
183.0
24.8g
0.3g
8.8g
Lamb caul fat
200
Gram
1700.0
3.0g
0.0g
190.0g
White Rice
150
Gram
525.0
10.5g
117.0g
0.8g
Onion
150
Gram
67.5
1.5g
16.5g
0.0g
Sweet Ground Red Paprika (spice)
20
Gram
57.4
3.1g
12.6g
1.7g
Sunflower refined oil
15
Gram
132.6
0.0g
0.0g
14.9g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
A rich, oven-baked delicacy made with seasoned lamb offal, aromatic mint, and a creamy yogurt-egg glaze.
Prep time: 30 minutes
Cook time: 1 hour 45 minutes (total)
Servings: 4–6 people
Ingredients
500g Lamb offal (liver, lungs, heart)
1 Lamb caul fat (optional, for wrapping)
2 Large onions, finely chopped
1 cup Rice, parboiled
Spices: Ground red paprika, dried mint, salt, and black pepper
Topping: 3 Eggs mixed with 250g thick yogurt or sour milk
Olive oil and 30ml Vinegar (for the initial boil)
Instructions
1. Prep the Offal
The Cleanse: Boil the lamb offal in salted water with 30ml of vinegar for 15 minutes. Drain and rinse thoroughly under cold water.
The Tenderize: Boil the rinsed offal again in fresh salted water for about 1 hour until tender.
The Chop: Once cooled, finely dice the offal into small pieces.
2. Sauté the Base
Heat olive oil in a large pan. Add the onions and sauté until translucent and soft. Add the chopped offal to the pan and season generously with red paprika, dried mint, salt, and pepper. Cook for 10–15 minutes to let the flavors develop.
3. Incorporate the Rice
Wash the rice and parboil it briefly in a separate pot. Drain well and fold it into the offal and onion mixture.
4. Assemble
With Caul Fat: If using lamb caul fat, spread it out and cut into squares. Place a portion of the mixture in the center and wrap it into a neat parcel.
Standard Method: If not using caul fat, simply spread the mixture evenly into a greased baking dish.
5. Bake & Glaze
Initial Bake: Preheat the oven to 220°C. Place the dish inside.
The Topping: While it bakes, whisk the eggs and yogurt with a pinch of salt.
The Finish: After about 15–20 minutes of baking, pour the egg-yogurt mixture over the sarma. Return to the oven for another 10–15 minutes until the top is golden brown and bubbly.
Enjoy!
Variation: While the yogurt-egg glaze is traditional, it is entirely optional. For a lighter, more rustic finish, you can skip the topping and simply sprinkle the caul fat with sweet ground paprika before baking to achieve a deep golden color and smoky aroma.