Traditional Stuffed Mumbar (Lamb Intestines)

Ingredients

• 1 kg lamb mumbar (intestines), thoroughly cleaned
• 1.5 cups riceInstead: bulgur
• 200 g medium-fat minced meat
• 2 large onions, finely chopped
• 1 tbsp tomato paste
• 1 tbsp pepper paste
• 0.5 tea glass vegetable oil
• 1 tsp salt, black pepper, red pepper flakes, mint
• 4-5 cups hot water (for cooking)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak cleaned mumbars in water with vinegar and salt, then rinse thoroughly.

2. 2

   In a large bowl, mix rice, minced meat, onions, pastes, oil, and spices to prepare the filling.

3. 3

   Using a funnel, stuff the filling into the mumbars. Do not pack too tightly as rice will expand.

4. 4

   Tie the ends of the stuffed mumbars with kitchen twine.

5. 5

   Place them in a large pot, add hot water and a little salt.

6. 6

   Simmer on low heat for about 1.5 hours until the casings are tender.

7. 7

   Slice and serve hot.

Note. Do not stuff the intestines too tightly because the rice will swell during cooking and may burst.