Mombar — Print Recipe — The Culinary Codex

A beloved Egyptian street food of sausage casings stuffed with a savory mixture of rice, herbs, and spices, then simmered and fried until golden and crispy on the outside.

Ingredients

500g beef sausage casings, cleaned
2 cups Egyptian rice, soaked
1 large onion, finely diced
1 bunch fresh parsley, chopped
1 bunch fresh dill, chopped
1 bunch fresh cilantro, chopped
2 tbsp tomato paste
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp allspice
Salt and pepper to taste
Oil for frying

Instructions

1 Thoroughly clean the sausage casings by rinsing them multiple times in salted water and vinegar, then soak in fresh water until ready to stuff.
2 Mix the soaked and drained rice with diced onion, chopped herbs, tomato paste, cumin, coriander, cinnamon, allspice, salt, and pepper.
3 Carefully stuff the casings with the rice mixture, leaving room for the rice to expand, and tie off the ends securely with kitchen twine.
4 Simmer the stuffed casings in salted water for about 40 minutes until the rice inside is cooked through and tender.
5 Remove from water, pat dry, and fry in hot oil until the outside is golden and crispy, then slice into rounds and serve hot.

Did You Know?

Mombar is one of the most popular dishes during Eid al-Adha in Egypt, when families use the intestinal casings from the sacrificial lamb to make this cherished delicacy.