Drob Sarma (Bulgarian Lamb Liver and Rice Bake)
Lamb liver, rice, spring onions and fresh herbs baked in a dish with a soft egg and yoghurt top, a Bulgarian spring classic.
- Time1 hr 25
- LevelMedium
- Costabout £1.13 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 511kcal
- 39.3gcarbs
- 8.7gof which sugars
- 28.2gfat
- 13.9gsaturates
- 25.1gprotein
- 5.7gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Put the liver in a pan of simmering water for 5 minutes, just to firm it up. Drain, cool for 5 minutes, then chop finely.
5 min - 2
Melt the butter in a large frying pan. Cook the onion and spring onions for 5 minutes, then add the liver and cook for 5 minutes more, stirring.
10 min - 3
Stir in the rice and paprika and cook for 2 minutes. Add the mint, parsley, dill, salt and pepper, then pour in the water and bring to a simmer.
- 4
Tip the mixture into a baking dish and cover tightly with foil. Bake for 35 minutes, until the rice is tender and has soaked up the liquid.
35 min - 5
Whisk the eggs, yoghurt and cornflour together and spread over the top. Bake uncovered for 15 to 20 minutes, until set and lightly golden.
17 min 30 s - 6
Leave to stand for 10 minutes, then cut into squares and serve with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
