Mombar
Ottoman rice and intestine sausage
From Wikipedia, the free encyclopedia
Mombar (Arabic: ممبار) is a rice sausage dish.[1][2] Different versions of it with various different names are eaten in Syria,[3] and Libya.[4] In Egypt it is made from sheep casing stuffed with a rice mixture and deep fried.[5]
 Egyptian Mombar | |
| Type | Sausage |
|---|---|
| Main ingredients | Sheep intestines, rice |
| Ingredients generally used | Onions, spices, tomato sauce |
History
Mombar originated in Ottoman cuisine, and eventually spread into Iraqi, Egyptian, and Levantine cuisine.[6] A recipe for mumbar (stuffed intenstine) appears in the 19th century Ottoman cookbook Melceü't-Tabbâhîn.[7][8]
Regional variants
A rough Levantine equivalent of Egyptian mombar is called qubawat (Arabic: قباوات) in Syria;[9][10][11] while in Jordan and Palestine it is known as fawaregh (Arabic: فوارغ),[9][10] although these are usually made with a mixture of rice and meat and boiled in water. Another variant eaten in parts of North Africa is known as usban (Arabic: عصبان).
Mumbar dolması (Turkish, also bumbar; Armenian: փոր լցոնած or դալակ դոլմա, keebah; Arabic: فوارغ) is a sausage or dolma of Anatolian origin that is made with mutton, rice, black pepper, salt and cinnamon stuffed into an intestine casing. After the sausage has been cooked by boiling and allowed to cool, it is sliced and fried in butter. Sometimes it is dipped in an egg batter before being fried.[12][13][14]
Culture
Palestinians make fawaregh (intestine sausages) and karshat (Arabic: كرشات, stuffed stomachs) on Eid al-Adha using the meat of the sacrificed animal.[15][16][17] Egyptian mombar is common during Eid al-Adha as well.[18]
See also
- Egyptian cuisine
- List of Middle Eastern dishes
- List of African dishes
- List of stuffed dishes
- Merguez, North African sausage
- Usban, North African rice-filled sausage
