Mombar
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spices, tomato sauce | |
| Similar dishes | Kofta, Kersha, Kaware |
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Mombar (in ِEgyptian Arabic: ممبار) . (in ِArabic: فوارغ) is a kind of Arab sausage dish especially popular in Egypt.[1][2] Syria,[3] Algeria, Tunisia,[4] and Libya.[5] It is made from sheep casing stuffed with a rice and meat mixture and deep fried.
Ingredients
The main ingredients in mombar are
Naming
The equivalent of Egyptian mombar in Syria is qubawat; and palsin in Lebanon and Palestine is known as fawaregh, also known in Libya as usban.
Meat sausages (typically without rice) in
Variants
Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.
See also
References
- ^ "Mombar Mahshy (Stuffed Beef Sausage)". touregypt.net.
- ^ ""الممبار" على الطريقة المصرية". youm7.com. Retrieved 26 September 2013.
- ^ "Stuffed sheep sausages (Fawaregh)". tasteofbeirut.com. 17 December 2011.
- ^ "Merguez (A Tunisian sausage)". cooking.nytimes.com.
- ^ "Libyan Food: Cuisine and Recipes". libya-watanona.com. Archived from the original on 4 March 2016. Retrieved 23 November 2017.
- ^ "Spices of the Egyptian cuisine". nilevalley.nl. Archived from the original on 16 July 2017. Retrieved 7 December 2009.
External links
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