Entree: Egypt – Central Culinary Region – ممبار ➤ Mombar (Rice-stuffed sheep intestines seasoned with spices and cooked, often braised then fried)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 sheep intestine casings, cleaned, soaked and rinsed, approx. 1 lb (450 g) total
- 1 lb (454 g) ground lamb or beef
- 1 cup (200 g) long-grain rice, rinsed until water runs clear
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (10 g) fresh dill or mint, chopped (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 4 cups (960 ml) water or light broth for simmering
- Vegetable oil for deep-frying, enough for shallow to deep frying (about 4 cups / 950 ml) if frying after simmering
- Lemon wedges for serving

Instructions

1. Prepare the filling by combining the ground lamb, rinsed rice, chopped onion, minced garlic, parsley, cilantro, tomato paste, allspice, cumin, coriander, cinnamon, salt, pepper, and 2 tbsp (30 ml) vegetable oil in a large bowl. Mix thoroughly until evenly combined.
2. Lay out the cleaned intestine casings and, using a funnel or stuffing attachment, fill the casings loosely with the mixture—do not overpack, allow rice room to expand. Twist stuffed casing into 6–8 short links and tie ends securely.
3. Place the stuffed mombar links in a large pot and cover with 4 cups (960 ml) water or light broth. Bring to a gentle simmer over medium heat. Skim any foam that rises to the surface.
4. Reduce heat to low, cover, and simmer gently for 45–60 minutes, or until rice and meat are fully cooked and tender. Avoid a rolling boil to prevent casings from bursting.
5. Remove mombar from the pot and let drain and cool slightly on a rack. If serving without frying, slice into pieces and serve with lemon wedges and a salad.
6. To crisp the exterior (optional but traditional), heat about 3–4 cups (700–950 ml) vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the simmered mombar links in batches until golden and crisp, 2–4 minutes per side. Drain on paper towels.
7. Slice and serve hot with lemon wedges and pickled vegetables or a simple cucumber-tomato salad. Adjust seasoning if needed and enjoy.