Ingredients
- Intestines or stomachs1
Egyptian Rice2 cup- Chickpeas, soaked overnight and uncooked1 cup
- Ground meat, coarse500 grams
- Onions, whole and peeled2 pieces
Vegetable Oil2 tablespoons
Bay leaves3
Cardamom2- Cinnamon sticks2
- Spices, salt, white pepper, and ground cinnamon1 teaspoon
Steps
- 1
To clean the intestines, empty them of waste and wash them thoroughly under running water and soap until all waste is removed.
5 minRequired Tools:🍳Bowl - 2
Place a pot of water on the stove, let it boil, then remove it from the heat. Place the intestine in it, being careful not to leave it in the water for too long; it only needs a few seconds to turn a beautiful white color.
5 minRequired Tools:🍳Pot - 3
Turn the intestine over and scrape it to remove any remaining fat or dirt. Wash it with water, soap, and bleach, then soak it in lemon and vinegar for fifteen minutes and wash it under running water before use or storage.
10 min - 4
Preparation method: After cleaning, prepare the filling by mixing the rice, meat, chickpeas, oil, and spices well. Stuff the intestine with it after cutting and sewing it in a roughly circular shape.
10 min - 5
Stuff and sew it closed, making sure to leave half of the intestine empty to allow the rice and chickpeas to cook and expand in size.
5 min - 6
In a pot on the stove, place the stuffed intestine, cover it with water, and after boiling, remove the foam or scum from the surface of the water.
10 minRequired Tools:
Pot - 7
Add the whole peeled onions to the water, along with the bay leaves, cardamom pods, and cinnamon sticks, then close the pot.
5 min - 8
Leave it on medium heat for two hours; it can be served or eaten as is with its broth.
120 min
Nutrition Facts
Egyptian Riceper 100gVegetable Oilper 100gBay leavesper 100gCardamomper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.