Ingredients:
- 2.5 kg Lamb intestines (cleaned)
- 2.5 cups egyptian rice
- 500g. minced meat
- 3 onions, diced
- 2 tbsp ghee
- 1 tsp seven-spices
- 1 tsp salt - or as needed
- 2 ltrs. hot water - or as needed
- 1 cup flour- or as needed
- 1.5 cup rose water
Aromatics for boiling the intestines:
- 3 cinnamon sticks
- 5 bay leaves
- 2 onions - large size - quartered
- 1 tsp salt - or as needed
Preparation:
- Clean the Intestines from external fat then flip inside out and score the inside with a knife then place in boiling water for a few minutes; then take intestines out, wash under cold water again and flip inside out once more, then rub with salt & flour, then wash with cold water again, this process insures cleanliness.
- Finaly soak with rose water, and place in the refrigerator overnight
- Next to prepare the stuffing, start by washing the rice until the water runs clear, then strain and set aside.
- In an appropriate mixing bowl add the rice, minced meat, seven-spices, onions, salt and ghee, and mix the ingredients well until the rice is consistent with the meat
- Now to cook the intestines, start by stuffing the intestines with the rice mixture, leaving a few empty gaps in between as the rice will expand while cooking.
- Put the intestines in another pot with water, and add the aromatics mentioned above
- Cover the pot and simmer over medium low heat for one hour until rice is fully cooked.
- Finaly transfer the stuffed intestines into your choice of serving dish & serve hot next to yogurt or salad.
- 2.5 kg Lamb intestines (cleaned)
- 2.5 cups egyptian rice
- 500g. minced meat
- 3 onions, diced
- 2 tbsp ghee
- 1 tsp seven-spices
- 1 tsp salt - or as needed
- 2 ltrs. hot water - or as needed
- 1 cup flour- or as needed
- 1.5 cup rose water
Aromatics for boiling the intestines:
- 3 cinnamon sticks
- 5 bay leaves
- 2 onions - large size - quartered
- 1 tsp salt - or as needed
Preparation:
- Clean the Intestines from external fat then flip inside out and score the inside with a knife then place in boiling water for a few minutes; then take intestines out, wash under cold water again and flip inside out once more, then rub with salt & flour, then wash with cold water again, this process insures cleanliness.
- Finaly soak with rose water, and place in the refrigerator overnight
- Next to prepare the stuffing, start by washing the rice until the water runs clear, then strain and set aside.
- In an appropriate mixing bowl add the rice, minced meat, seven-spices, onions, salt and ghee, and mix the ingredients well until the rice is consistent with the meat
- Now to cook the intestines, start by stuffing the intestines with the rice mixture, leaving a few empty gaps in between as the rice will expand while cooking.
- Put the intestines in another pot with water, and add the aromatics mentioned above
- Cover the pot and simmer over medium low heat for one hour until rice is fully cooked.
- Finaly transfer the stuffed intestines into your choice of serving dish & serve hot next to yogurt or salad.
