Ingredients
- Intestines, well cleaned1.5 kilograms
- Lungs of a sheep200 grams
- Heart of a sheep100 grams
- Liver of a sheep200 grams
- Kidney of a sheep200 grams
- Fat of a sheep50 grams
Rice1 cup- Parsley, large bunch10 bunch
- Fresh coriander, large bunch10 bunch
- Dill, small bunch3 bunch
- Hot pepper, to taste1 piece
- Basil, bunch0.5 bunch
- Mint, fresh0.5 bunch
- Green onions2 pieces
- Large tomatoes2 pieces
- Red bell pepper, ground or paprika0.5 tablespoon
Tomato Sauce2 tablespoon
Oil0.5 cup
Spices2 tablespoon
Turmeric1 tablespoon
Salt1 tablespoon
Steps
- 1
Clean the intestines well, then take each of the sheep's heart organs and cut them into small pieces the size of a bean.
5 minRequired Tools:
Knife - 2
Chop the leafy vegetables and finely chop them with the knife to about 3 centimeters, then finely chop the onions and cut the tomatoes into small cubes.
5 minRequired Tools:Knife🍳Bowl - 3
After finishing cutting all the vegetables, add the sheep's heart, rice, oil, basil, mint, tomato sauce, turmeric, and red pepper, season the mixture with spices and salt, and mix well.
5 minRequired Tools:🍳Bowl - 4
Stuff each intestine and then tie it with thread from both ends, pierce each stuffed intestine randomly with a needle.
5 minRequired Tools:🍳Thread🍳Needle - 5
Prepare a very large pot filled with water, place it on the stove and let it boil, then place the stuffed intestines in the boiling water and leave for only one hour.
60 minRequired Tools:🍳Pot - 6
Gently remove the intestines from the heat, place all the intestines in a tagine without adding any fatty materials, then place it in the oven and leave it to brown on both sides. Remove from the oven and serve.
5 min
Nutrition Facts
Riceper 100gTomato Sauceper 100gOilper 100gSpicesper 100gTurmericper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.