Mombar

Mombar (in ِArabic:ممبار) or sheep fawaregh is a kind of Arab sausage dish especially popular in Egypt.[1][2] Syria,[3] Algeria, Tunisia[4] and Libya[5] It is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Mombar
Mombar
Alternative namesFawaregh, qubawat, merguez,
TypeSausage
CourseMain course
Region or statethe Arabic domain: the Egypt, Libya, and Levant, and Iraq
Associated national cuisineEgyptian cuisine
Serving temperatureHot
Main ingredientsSheep intestines, minced meat, rice
Ingredients generally usedonions, spices, tomato sauce
Similar dishesKofta, Kersha, Kaware
Mombar in the Egyptian style

Ingredients

The main ingredients in mombar are beef sausage meat, rice, tomatoes, onion, garlic, coriander, oil, and spices.[6]

Naming

The equivalent of Egyptian mombar in Syria is qubawat; and palsin in Lebanon is known as fawaregh, also known in Libya as usban.

Meat sausages (typically without rice) in North African cuisine are merguez.

Variants

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.

See also

References
  1. "Mombar Mahshy (Stuffed Beef Sausage)". touregypt.net.
  2. ""الممبار" على الطريقة المصرية". youm7.com. Retrieved 26 September 2013.
  3. "Stuffed sheep sausages (Fawaregh)". http://www.tasteofbeirut.com. External link in |website= (help)
  4. "Merguez (A Tunisian sausage)". cooking.nytimes.com.
  5. "Libyan Food: Cuisine and Recipes". libya-watanona.com.
  6. "Spices of the Egyptian cuisine". nilevalley.nl. Retrieved 7 December 2009.
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