Stuffed mumbar
Mambar, qasha, asaban, and fawareg are all names for a popular dish known in the Arab world. It is sheep or cow intestines, stuffed with a mixture of rice, herbs, and spices, and is served as a main meal, especially on Eid al-Adha.
The origins of the mumbar food go back to the Sinai Bedouin tribes in Egypt, from where it spread to the Levant and the Arab Maghreb. However, the food of fasha, tripe, and liver associated with serving it with the mumbar has its origins in international cuisines, such as Mexican and Indonesian cuisine.
Making stuffed mumbar
Ingredients
- Half a kilogram of ready-made detergent.
- Half a kilo of finely minced meat.
- Two finely chopped onions.
- A cup of tomato paste.
- Half a cup of finely chopped parsley.
- Half a cup of chopped dill.
- Half a cup of finely chopped green coriander.
- A tablespoon of ghee.
- Teaspoon salt.
- A teaspoon of mixed spice.
- A teaspoon of fine cinnamon.
- teaspoon black pepper.
- A tablespoon of ground cumin.
- Three cups of Egyptian rice.
- Three bay leaves.
- Five cloves of garlic.
- Five whole cardamom pods.
- Ten nail seeds, a clove.
- Large onion cut in half.
- Ten whole black peppercorns.
- Plenty of oil for frying.
How to prepare
- Heat the ghee in a frying pan, add the onion and stir it a little until it just wilts.
- Sauté the meat with the onions until they change color and become fully cooked.
- Now sprinkle the ground spices and salt, and stir well until the ingredients are mixed together, and make sure the meat is done.
- Turn off the heat under the meat, and leave it aside until it cools completely.
- Put the tomato paste, parsley, coriander, and dill, stir well, then add the meat, and stir all the ingredients together with a wooden spoon.
- Now add the soaked rice to the mixture, and stir with a quick motion until the rice is mixed with the mixture.
- We now start stuffing the mumbar, after cutting it to the length we desire. It is preferable that the length of the mumbar piece not exceed twenty centimeters, so that we can control the amount of filling we put in it.
- We are careful not to completely fill the mumbar pieces with the filling to allow the rice to expand and cook inside them, so we leave three centimeters from each end empty of filling.
- We heat a quantity of water until it reaches the boiling point, add the correct set of spices to it, then hold the mumbar beads at both ends and lower them into boiling water until their ends are sealed by the heat of the water, and we continue the process until we finish the entire quantity.
- We cover the mumbar and leave it on low heat for twenty-five minutes until it is completely cooked.
- Heat half a cup of vegetable oil in a non-stick frying pan, and brown the mumbar pieces for just two minutes, until they take on a light golden color.
- We take out the mumbar pieces and place them on a plate covered with towel paper until we get rid of all the oil stuck in them.
- Arrange the mumbar pieces in a serving dish, garnish with mint leaves, then serve.
