Ingredients
- Intestines, whole calf1 Intestines
- Calf stomach, whole calf1 Stomach
- Ground meat, fine1 Kilogram
Egyptian Rice1 Kilogram- Tomato, finely chopped1 Kilogram
- Onion, finely chopped1 Kilogram
- Bell pepper, large, finely chopped1 Piece
- Green chili, finely chopped1 Piece
- Roasted almonds1 Cup
- Walnuts, coarsely chopped1 Cup
Water2 Liters- Olive oil, butter can be used instead of oil0.5 Cup
- Butter, to grease the tray for browning the intestines and stomach1 Tablespoon
Lemon1 Piece- Cinnamon sticks4 Sticks
- Cardamom pods10 Pods
Seven Spices1 Teaspoon- Nutmeg, ground1 Teaspoon
- Salt to taste0
Steps
- 1
Clean the intestines and stomach very carefully from fat and dirt, soak in salt and lemon juice for an hour, then rinse well, placing in a large strainer until well drained.
60 minRequired Tools:
Strainer - 2
To prepare the filling, wash the rice and soak for an hour, then drain and place in a deep bowl.
60 minRequired Tools:🍳Deep Bowl - 3
Add the ground meat and finely chopped vegetables to the rice, then add the walnuts, salt, and spices, followed by the oil or butter. Mix all the ingredients well.
5 minRequired Tools:
Mixing Bowl - 4
Start with the intestines, turn the end of the intestine, then begin stuffing and press it to gradually fill the stuffing into the intestine until it turns. Leave the first 10 centimeters without stuffing so that the filling does not come out after cooking, and do the same at the end.
5 min - 5
For the stomach, before stuffing, cut it into pieces according to the desired size. I cut the stomach into four approximately equal parts, then sew it like a pocket, leaving a space to insert the filling. Then, for each piece, stuff it and sew it. Do not fill the stomach and intestines completely, just half, then gently stretch the filling after sewing.
5 min - 6
Place the intestines and stomach in the pressure cooker, then add two tablespoons of salt, cinnamon sticks, cardamom pods, and the lemon whole to add flavors, then add water.
5 minRequired Tools:
Pressure Cooker - 7
Place the pot on the heat. When you notice a white foam (scum), remove it with a spoon.
5 min - 8
After boiling, carefully close the pot and ensure the pressure, then return it to the heat. After the sound comes from the pot's strainer, reduce the heat and leave it for an hour and a half.
90 min - 9
After cooling the pot, remove the mombar (intestines) and stomach and place them in a large baking tray. Brush them with a butter brush and smear a little butter on top, then place them in the oven until the top of the tray is slightly browned.
5 minRequired Tools:🍳Baking Tray🍳Butter Brush - 10
In a large bowl, place the intestines, and in another bowl, place the stomach.
Required Tools:🍳Large Bowl - 11
In another serving bowl, take some pieces of the stomach, pull the thread from it, empty all the filling inside, then cut the stomach into small squares and place them on top of the filling. Sprinkle with pine nuts and almonds and serve hot. Enjoy your meal!
5 min
Nutrition Facts
Egyptian Riceper 100gWaterper 100gLemonper 100gSeven Spicesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.