Egyptian Moombar sausages

Mombar or sheep fawaregh is a kind of Arab sausage dish especially popular in Egypt. Syria, Algeria, Tunisia and Libya It is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Ingredients:

• Aprox. 1.5 Meters Chitterlings (Beef Small Intestines)
• 1/2 Cup Flour
• 5 Mastic Grains
• 5 Cardamom Seeds
• Salt and Pepper to taste
• Oil For Frying

Stuffing:

• 1 Kg Minced Beef
• 2 Cups Rice
• 1 Tsp Cumin
• 1 Tsp Boharat 
• 2 Garlic cloves, finely minced
  
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• 1 chopped onion 
• Salt and Pepper to taste

Elaboration: 

• First prepare the chitterlings, wash and clean thoroughly by opening and running cold water and vinager through then set aside.
• In a large bowl mix well all the stuffing ingredients then set aside.
• Tie one end of the chitterlings with cotton thread then loosely fill with the stuffing mixture, shape into sausages, tie thread about every 10cm.
• Place the Moombar into a large pot then add the mastic grains, cardamom seeds, salt and pepper. Completely cover with water, boil for 30-40 minutes then drain.
• Refrigerate for 1-2 hour to become cold.
• Preheat oil for frying to hot then deep fry the Moombar until golden brown.
• Place Moombar on paper towels to drain from excess oil then cut where tied, remove threads, sprinkle with salt and pepper then serve.
  
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