Egyptian Mombar (Stuffed Sausage)

  • Total time - 2 hours 15 minutes
  • Preparation - 45 minutes
  • Cooking time - 1 hour 30 minutes
  • Servings: 6
  • Country: Egypt
A generous serving of golden fried Mombar with fresh vegetables and lemon wedges.

Mombar is a dish that Egyptians enjoy for special occasions. While its preparation might seem challenging, the result is well worth the effort. The key to success is thoroughly cleaning the casings and stuffing them correctly, allowing the rice enough room to expand. The combination of a soft rice interior and a crispy fried exterior is a unique culinary experience.

Ingredients

For the stuffing

  • 2 cups short-grain rice
  • 1 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1 large onion, finely chopped
  • 3 tablespoons tomato paste
  • 0.5 cups vegetable oil
  • 1.5 teaspoons salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

For the Mombar and cooking

  • 500 g cleaned beef or sheep casings
  • water
  • 1 onion, halved
  • 1 bay leaf
  • 3 cardamom pods
  • 1 teaspoon whole black peppercorns
  • salt
  • oil for frying

Instructions

Step 1: Prepare the casings and stuffing

Thoroughly clean the casings. Rinse them inside and out with water and vinegar.

In a large bowl, mix the washed and drained rice, chopped herbs, onion, tomato paste, oil, and all the spices. Mix well with your hands.

Step 2: Stuffing and boiling

Carefully fill each casing with the stuffing mixture. Fill them only about 3/4 full, as the rice will expand during cooking. Tie the ends with kitchen twine to form individual sausages.

In a large pot, bring water to a boil with the onion, bay leaf, cardamom, and whole black peppercorns. Add salt. Carefully place the stuffed Mombar into the boiling water. The ends will seal themselves. Reduce the heat and simmer for about 1 to 1.5 hours, or until the rice is fully cooked and the casings are tender.

Step 3: Frying and serving

Remove the cooked Mombar from the broth and let them drain. In a deep pan, heat oil and fry the Mombar until they are golden brown and crispy on all sides.

Serve hot, for example, with lemon wedges, fresh onion, and a salad.