Ingredients:
- 2.5 kg Lamb intestines (cleaned)
- 2.5 cups of Egyptian rice
- 500 g minced meat
- 3 onions, diced
- 2 tablespoons ghee
- 1 teaspoon seven spices
- 1 teaspoon salt
- 2 liters of hot water
- aromatics needed for the intestines boiling water, 3 cinnamon sticks, 5 bay leaves, 2 onions chopped large pieces
Preparation:
- Clean the Intestines from external fat
- flip inside out and score with a knife then place in boiling water for a few minutes
- take intestines out, wash under cold water again and flip inside out once more
- Rub with salt and flour, then wash with cold water again, this process insures cleanliness.
- Soak with rose water, and place in the refrigerator overnight
Preparing the stuffing:
- Wash the rice until the water looks clear, then strain and set aside.
- Add minced meat, spices, onions, salt and ghee, and mix the ingredients well until the rice is consistent with the meat
Cooking 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 for one hour until rice is fully cooked
- Serve with yogurt or salad on the side.
- 2.5 kg Lamb intestines (cleaned)
- 2.5 cups of Egyptian rice
- 500 g minced meat
- 3 onions, diced
- 2 tablespoons ghee
- 1 teaspoon seven spices
- 1 teaspoon salt
- 2 liters of hot water
- aromatics needed for the intestines boiling water, 3 cinnamon sticks, 5 bay leaves, 2 onions chopped large pieces
Preparation:
- Clean the Intestines from external fat
- flip inside out and score with a knife then place in boiling water for a few minutes
- take intestines out, wash under cold water again and flip inside out once more
- Rub with salt and flour, then wash with cold water again, this process insures cleanliness.
- Soak with rose water, and place in the refrigerator overnight
Preparing the stuffing:
- Wash the rice until the water looks clear, then strain and set aside.
- Add minced meat, spices, onions, salt and ghee, and mix the ingredients well until the rice is consistent with the meat
Cooking 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 for one hour until rice is fully cooked
- Serve with yogurt or salad on the side.
