Drob traditional de miel

Another beautiful recipe from my favourite Romanian bloggers, Savori Urbane...
https://savoriurbane.com/drob-traditional-reteta-veche-pas-cu-pas/

It's the second year I am making it and the result is spectacular and tasty

Here it goes:

600 g organs of lamb or pork, 2 bunches green onions, 1 bunch green garlic, 50 ml oil, salt, pepper, 2 slices of bread soaked and squeezed, a bunch of parsley and dill, 1-2 raw eggs, pig or lamb caul

Cut all the organs in small cubes, separately. Chop the green onions and garlic, save the green parts for later.
Saute the white parts of the onions and garlic, add the heart and lungs cut into cubes, put a lid over them and fry them for 6-7 minutes. Add the liver and fry for 5 more minutes. Add the green parts of the onions and garlic and saute for one more minute. Turn off the heat, add salt and fresh pepper and let it cool off.
Chop off the meat in smaller chunks, add the soaked bread, add 2 eggs and the chopped parsley and dill. Add more salt and pepper if necessary.
Put the caul in a cake tin, add the meat, cover with the rest of the caul and put it in the over at 180 degrees for about 50 minutes.
Let it rest for 1 hour before serving.