Entree: Egypt – Egyptian Street Food – ممبار ➤ Mombār (Sheep intestines stuffed with spiced rice and minced meat, boiled and often pan-fried)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) cleaned sheep intestines (mombar casings)
- 1 lb (454 g) ground lamb or beef
- 1 cup (200 g) medium-grain rice, rinsed
- 1 large onion, finely chopped (approx. 150 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) ground black pepper
- 2 tsp (10 ml) kosher salt, adjust to taste
- 1/2 cup (120 ml) chicken or beef stock (hot)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (60 ml) vegetable oil or ghee for pan-frying (optional)
- Lemon wedges for serving

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, 5–7 minutes, then add garlic and cook 1 minute.
2. Add the ground meat and brown until no longer pink, breaking it up, about 6–8 minutes. Stir in tomato paste, cumin, coriander, paprika, cinnamon, black pepper, and salt; cook 1–2 minutes until fragrant.
3. Mix in the rinsed rice and chopped parsley. Pour in the hot stock, stir to combine, and simmer gently 6–8 minutes until the rice is just partially cooked and most liquid is absorbed. Remove from heat and let cool slightly.
4. Rinse the sheep intestines thoroughly under cold running water; turn them inside out and check for any membranes, repeat rinsing. Keep casings cold and moist until stuffing.
5. Using a funnel or sausage stuffer, fill the intestines with the meat-and-rice mixture, leaving space for the rice to expand; tie or twist into 4–6 links about 4–6 inches long. Do not overfill.
6. Place stuffed mombar in a large pot, cover with water, bring to a gentle simmer, and cook for 45–60 minutes until the rice is fully cooked and casings are tender. Skim foam as needed. Remove and drain.
7. Optional finishing: slice the cooled mombar into 1-inch pieces. Heat 1/4 cup (60 ml) vegetable oil or ghee in a skillet over medium-high heat and pan-fry slices until golden and crisp on both sides, about 2–3 minutes per side.
8. Serve warm with lemon wedges and extra parsley. Mombar can also be served with tahini or a simple tomato sauce.