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 Mombar | |
| Type | Sausage |
|---|---|
| Place of origin | Egypt |
| Region or state | Middle East |
| Main ingredients | Sheep intestines,rice |
| Ingredients generally used | Onions,spices,tomato sauce |
Mombar (Egyptian Arabic:ممبار) is a ricesausage dish fromEgypt.[1][2] Different versions of it with various different names are eaten inSyria,[3]Algeria,Tunisia,[4] andLibya.[5] In Egypt it is made from sheepcasing stuffed with arice mixture anddeep fried.
The stuffing consists ofrice, finely choppedonions,tomatoes,parsley,dill,cilantro, mincedgarlic, and spices such ascumin,coriander,paprika,cinnamon, salt, and pepper. This mixture is carefully inserted into cleaned sheep intestines using a funnel or sausage stuffer, ensuring they are not overfilled to prevent bursting during cooking. The stuffed intestines are then boiled in water for 30-40 minutes until the rice is tender. For added flavor and a crispy texture, the boiled sausages are then fried in oil until golden brown before serving.[6]
A roughLevantine equivalent of Egyptian mombar is calledqubawat (Arabic:قباوات) inSyria; while inLebanon andPalestine it is known as fawaregh (Arabic:فوارغ), although these are usually made with a mixture of rice and meat and boiled in water. Another variant eaten in parts ofNorth Africa is known asusban (Arabic:عصبان).
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