Mombar
Egyptian Stuffed Intestines
Mombar is a traditional Egyptian delicacy, especially popular during Eid al-Adha. It features beef intestines stuffed with a flavorful mixture of rice, ground beef, and aromatic spices, then typically boiled and pan-fried or grilled to a delightful crisp.
🧂 Ingredients
- 500 g Beef intestines
- 300 g Short-grain rice
- 200 g Ground beef
- 2 tbsp Tomato paste
- 1/2 cup Fresh parsley
- 1/4 cup Fresh dill
- 1 medium Onion
- 3 cloves Garlic
- 3 tbsp Vegetable oil
- 1 tsp Cumin
- 1 tsp Coriander powder
- 1/2 tsp Allspice
- 1/2 tsp Black pepper
- to taste Salt
- enough for boiling Water
- for frying/grilling Oil or Ghee
👨🍳 Instructions
- 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
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
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
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
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
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
💡 Pro Tips
- ✓Thorough cleaning of the intestines is paramount for a pleasant taste and texture.
- ✓Ensure the stuffing is not too compact, allowing the rice to expand.
- ✓The boiling step ensures the rice cooks through and the intestines become tender.
- ✓Pan-frying or grilling is essential for achieving the signature crispy exterior.
- ✓Mombar is a beloved dish during Eid al-Adha and family gatherings.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Adjust the ratio of rice to ground beef based on preference.
- Experiment with different spice blends, such as adding a pinch of cinnamon or nutmeg.
- Some variations include adding finely chopped tomatoes to the stuffing mixture.
- For a vegetarian version, omit the ground beef and increase the amount of rice and vegetables.