Ingredients
- Intestines, or lamb membranous casing2 kilogram
- Egyptian rice, soaked2 cup
Ground meat0.5 kilogram
Salt1 tablespoon
Pepper1 teaspoon- Safflower1 tablespoon
Flour2 tablespoon
Lemon Juice1 tablespoon
Steps
- 1
To clean the intestines, remove the attached fat, add a little flour, a tablespoon of salt, a pinch of lemon juice, and rub well, then wash with water.
5 minRequired Tools:
Mixing Bowl - 2
Turn the intestine inside out, rub it well with flour, salt, and lemon juice, then wash it thoroughly with water.
5 min - 3
Turn the intestine back so that the side with fat remains on the outside.
5 min - 4
To make the filling, in a bowl, mix the ground meat, rice, salt, pepper, and a pinch of safflower well, like a grape leaf filling.
5 minRequired Tools:Mixing Bowl - 5
Insert your finger into the mouth of the intestine, gently fill it while leaving spaces without filling to allow the rice to cook, then turn it at the same time so that the side with fat is on the inside with the rice filling.
5 min - 6
Gather the open ends from the beginning and end, tie them with clean thread, and wash again.
5 minRequired Tools:🍳Thread - 7
In a pressure cooker over heat, boil the water well, add the intestine and let it boil for a while, then remove the pot and discard the broth.
5 minRequired Tools:
Pressure Cooker - 8
Add another amount of water and salt to the pot and let it boil, then place the intestine to cover the pot for 30 minutes to cook.
30 min - 9
Remove the pot from the heat, strain the broth, then pour the stuffed intestine or membar into a large dish and serve hot.
5 min
Nutrition Facts
Ground meatper 100gSaltper 100gPepperper 100gFlourper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.