AuthorbaidooneMombar (in ِArabic:ممبار) or sheep fawaregh is a kind of Arab sausage dish especially popular in Egypt, Syria, Algeria, Tunisia and Libya. It is made from sheep casing stuffed with a rice and meat mixture and deep fried.
Cut the intestines into even pieces, approximately 6’’ (15 cm) in length.
Flip the intestines inside out under running water.
Place the intestines in a large bowl with enough water to cover them. Add 2 Tbsp.
of salt and soak for 10 minutes. Rinse thoroughly.
Scrape the intestines using a knife, thoroughly removing any gristle or skin.
Soak in water again, this time adding vinegar, for 10 minutes. Scrape and rinse
thoroughly as previously.
In a deep bowl, combine all the filling ingredients. Season and toss well.
Stuff the intestines with the filling. Sew the ends with kitchen thread. Avoid overstuffing.
In a pot placed over medium heat, combine tomato juice with enough water to
cover the intestines when they are added later. Season with salt, pepper, bay
leaves, cloves, and cardamom.
Bring the mixture to a boil and gently add the stuffed intestines, being careful not
to splash. Return to a boil. Reduce the heat to low and simmer for 30 minutes or
until done.
Remove the sausages from the water. Set aside and pat dry.
In a frying pan, heat the oil and margarine or butter over medium-high heat. Panfry the sausages until golden brown on all sides. Remove from oil and set aside on
a plate lined with paper towels.
Remove the threads and cut the stuffed intestines into pieces. Serve hot with
chicken or meat.
Ingredients
Directions
Cut the intestines into even pieces, approximately 6’’ (15 cm) in length.
Flip the intestines inside out under running water.
Place the intestines in a large bowl with enough water to cover them. Add 2 Tbsp.
of salt and soak for 10 minutes. Rinse thoroughly.
Scrape the intestines using a knife, thoroughly removing any gristle or skin.
Soak in water again, this time adding vinegar, for 10 minutes. Scrape and rinse
thoroughly as previously.
In a deep bowl, combine all the filling ingredients. Season and toss well.
Stuff the intestines with the filling. Sew the ends with kitchen thread. Avoid overstuffing.
In a pot placed over medium heat, combine tomato juice with enough water to
cover the intestines when they are added later. Season with salt, pepper, bay
leaves, cloves, and cardamom.
Bring the mixture to a boil and gently add the stuffed intestines, being careful not
to splash. Return to a boil. Reduce the heat to low and simmer for 30 minutes or
until done.
Remove the sausages from the water. Set aside and pat dry.
In a frying pan, heat the oil and margarine or butter over medium-high heat. Panfry the sausages until golden brown on all sides. Remove from oil and set aside on
a plate lined with paper towels.
Remove the threads and cut the stuffed intestines into pieces. Serve hot with
chicken or meat.