👨‍🍳 조리법

1. 1

   Prepare the intestines: This is the most crucial step. Thoroughly clean the beef intestines under cold running water. Scrape away any excess fat or membrane. Turn them inside out and repeat the cleaning process. Soak them in a mixture of water, lemon juice, and salt for at least 30 minutes to remove any odor, then rinse well and set aside.

   ⏱️ 45 minutes
2. 2

   Make the stuffing mixture: In a large bowl, combine the rinsed rice, ground beef, finely chopped onion, minced garlic, tomato paste, chopped parsley, chopped dill, vegetable oil, cumin, coriander, allspice, black pepper, and salt. Mix everything thoroughly until well combined. The mixture should be moist but not overly wet.

   ⏱️ 20 minutes
3. 3

   Stuff the intestines: Carefully stuff the prepared intestines with the rice and meat mixture. Do not overstuff, as the rice will expand during cooking. Leave about 1-2 cm of space at each end. Tie the ends of each stuffed intestine securely with kitchen twine or by knotting the intestine itself to create individual 'sausages' or 'cigars'.

   ⏱️ 30 minutes
4. 4

   Boil the Mombar: Bring a large pot of water to a rolling boil. Gently add the stuffed mombar to the boiling water. Reduce the heat to a simmer, cover, and cook for about 1.5 to 2 hours, or until the rice is fully cooked and tender, and the intestines are soft. Skim off any foam that rises to the surface during the initial boiling.

   ⏱️ 1 hour 30 minutes to 2 hours
5. 5

   Fry or Grill the Mombar: Once boiled, carefully remove the mombar from the water and drain them well. You can then pan-fry them in a generous amount of hot oil or ghee until golden brown and crispy on all sides. Alternatively, you can grill them over medium-high heat until charred and crispy. The goal is a satisfyingly crisp exterior.

   ⏱️ 20-30 minutes
6. 6

   Serve: Serve the hot, crispy Mombar immediately as an appetizer or part of a larger meal. They are often enjoyed with a side of tahini sauce or a fresh salad.

   ⏱️ 5 minutes