Stuffed Intestines
A delicious recipe for intestines stuffed with rice and meat with distinctive flavors.
Ingredienser
- Intestines or stomachs1
Egyptisk Ris2 cup- Chickpeas, soaked overnight and uncooked1 cup
- Ground meat, coarse500 grams
- Onions, whole and peeled2 pieces
Vegetabilsk olje2 tablespoons
Laurbærblader3
Kardemomme2- Cinnamon sticks2
- Spices, salt, white pepper, and ground cinnamon1 teaspoon
Trinn
- 1
To clean the intestines, empty them of waste and wash them thoroughly under running water and soap until all waste is removed.
5 minutterNødvendig utstyr:🍳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 minutterNødvendig utstyr:🍳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 minutter - 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 minutter - 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 minutter - 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 minutterNødvendig utstyr:
Kjele - 7
Add the whole peeled onions to the water, along with the bay leaves, cardamom pods, and cinnamon sticks, then close the pot.
5 minutter - 8
Leave it on medium heat for two hours; it can be served or eaten as is with its broth.
120 minutter
Ernæringsfakta
Egyptisk Risper 100gVegetabilsk oljeper 100gLaurbærbladerper 100gKardemommeper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.