Entree: Libya – أصبان ➤ Usban (Rice, herb and spiced lamb filling stuffed and cooked in sheep intestine casings)
Serving Size: 6
Approximate Time
Prep
30 min
Cook
40 min
Additional
30 min
Total
1 hr 30 min
Ingredients
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 1 lb (454 g) lamb shoulder, finely chopped or coarsely ground
- 8 oz (225 g) lamb liver, finely chopped
- 1 large (about 8 oz / 225 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (30 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh dill, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tsp ground cumin (4 g)
- 1 tsp ground coriander (2 g)
- 1 tsp turmeric (2 g)
- 1/2 tsp cayenne pepper (1 g) or to taste
- 1 tsp paprika (2 g)
- 1/2 tsp ground black pepper (1 g)
- 1 1/2 tsp kosher salt (8 g) or to taste
- 1/4 tsp ground cinnamon (0.5 g)
- 2 cups (480 ml) lamb or chicken stock, hot (reserve more for simmering)
- 1 lemon, zest and juice separated (zest for filling, juice for finishing)
- 2 tbsp (30 ml) tomato paste (optional, for deeper color)
- Sheep intestine casings, rinsed and soaked according to supplier's instructions (enough for about 6–8 sausages, each about 6–8 inches)
Instructions
1. In a large skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent, 6–8 minutes; add garlic, chopped lamb shoulder and chopped liver and cook, breaking up meat, until just browned, 6–8 minutes. Stir in rice, parsley, dill, lemon zest, tomato paste if using, and all spices; mix well, then add 1 1/2 cups (360 ml) hot stock, reduce heat, cover and cook until the rice is nearly tender and most liquid is absorbed, about 10–12 minutes; taste and adjust salt and pepper, then let the filling cool until easy to handle.
2. Rinse and pat dry casings, then spoon or funnel the cooled filling into casings, leaving room for expansion and tying ends to form links about 6–8 inches long. In a large pot, arrange sausages without crowding, add remaining 1/2 cup (120 ml) hot stock and enough water to barely cover, bring to a gentle simmer and poach, covered, for 25–30 minutes until sausages are firm. Finish by briefly browning in a hot skillet with 1 tbsp (15 ml) olive oil or under a broiler for color, about 2–3 minutes per side. Serve warm with lemon juice squeezed over and additional chopped herbs.
