Serves 8 people
- 3 kroush(lamp tripe) (lamp stomach)
- 6 kabawat(lamp intestines ,sausages)
For cleaning kroush & kabawat:
- 2 lemons
- 2 tablespoons of salt
- ½ a cup of rose water
How to clean kroush :
- Clean from dirt , fluctuate to the inside, take off excess fat ,then, return it to it's first condition (first face ).
- In a suitable pot,add sufficient amount of water.
- When water comes to boiling point, dip one kroush piece at a time for about a minute, then lift from boiling water.
- Place it on a smooth surface, peel the outer surface crust (dark in colour),with a non sharp knife, taking care not to tear.
- Same procedure is done with the remaining quantity.
Cleaning of kabawat(sausages):
- Kabawat are covered with vescous material, when dipped in hot water this material turns thick.
- Continue the same procedure as was done with kroush, dip each kabawat piece in hot water and remove the vescous material with a non sharp knife. Until all have been cleaned.
- Place kroush and kabawat in a deep bowl , rub all the pieces with lemon slices and salt using your hands.
- Wash thoroughly ,with water until completely clean.
- Rinse them and re-soak in rose water for some time.
- 600g minced meat
- 3 cups Egyptian rice
- 4 large onions chopped in to small cubes
- ½ a cup of chickpeas (Pre-soak overnight)
- ¼ cup of rose water
- ¼ cup of ghee
- ¼ cup of roasted pine nuts (roasted in ghee )
- 1 teaspoon of seven spices.
- 1 teaspoon of salt
Filling method :
- Wash rice and drain well, add minced meat, spices,chopped onions,roasted pine nuts, salt and rose water.
- Mix all ingredients together well, untill meat is tightly packed with rice.
- Kroush filling is the same as kabawat filling is ,only adding the chickpeas to the filling.
- Stuff kroush untill ¾ of their size is filled.
- Stuff kabawat untill half filled.
- Sew around the edge using a needle and thread tightly.
- After sewing kroush and kabawat ,arrange the filling with your hands.
- Place them in a suitable cooking pot,and immerse with water.
- Add onions(chopped into large pieces), cinnamon sticks, cardamom and salt .
- Keep at high heat until boiling point before reducing the heat. Leave on a low temperature until cooked.
* Kroush and kabawat are served hot ,with yougurt or in it’s own broth.
* Kabawat can be also fried in ghee ,or greased with yougurt , in an oven to grill until they are gold in colour.