The best method to prepare Mombar

The Mombar dish is one of the famous Egyptian dishes, especially in the South Sinai region. It consists of animal intestines, such as sheep, goats, and cows, stuffed with a mixture of rice and vegetables. It is a dish rich in calories, as it provides about five hundred calories for every three hundred grams of it.

This dish is considered high in calories and high in nutritional value at the same time, so diabetics, people who suffer from high cholesterol, and people who follow harsh diet programs to lose weight should avoid eating it in abundance because it contains a high amount of animal fats.

The Mombar dish is rich in its nutritional benefits for the human body represented in the following:

• Provides the body with energy on cold winter days.
• It contains a high percentage of animal protein, which helps build and regenerate body cells.
• It is high in calcium and phosphorous, which build bones and teeth.
• It contains a group of vitamins and minerals necessary to carry out the vital processes in the body.

Learn the best method to prepare Stuffed intestines

Print Recipe

The best method to prepare Mombar

Author: Firas Ghraoui Cuisine: Egyptian Recipe Keys: M Meals M Meats

Difficulty: Advanced Prep Time 40 min Cook Time 30 min Total Time 1 hr 10 mins Servings: 4

Ingredients

Servings

• 1 kilogram mombar
• 1 kilogram soaked Egyptian rice.
• 1 kilogram finely chopped onions.
• 1 kilogram finely chopped tomatoes.
• 1 kilogram finely chopped dill.
• 1 kilogram finely chopped parsley.
• 1 kilogram finely chopped green coriander.
• 1 whole head of garlic.
• 1 Finely chopped green bell pepper.
• 1 Finely chopped hot pepper.
• 1 teaspoon salt.
• 1 teaspoon black pepper.
• 1 tablespoon ground cumin.
• ¹⁄₂ cup vegetable oil.
• 1 tablespoon chilli sauce
• 2 bay leaves.
• 1 Lomi.
• 1 stick Celery
• frying oil

Instructions

How to prepare the Egyptian Mambar.

1. We wash the mombar well with running water, then rub it with flour and salt, then soak it in vinegar for about two hours, until it becomes a bright white color.

2. Combine all filling ingredients in a deep bowl, stir until combined.

3. Cut the mambar beads into one length, preferably one length, then fill each piece with the filling in an appropriate amount, until we finish filling all the mambar pieces, then put them in a side dish.

4. Heat a large amount of water in a deep saucepan, add onions, garlic, celery sticks, bay leaf, and tomato, until it boils, then put the mambar in it, and leave it for fifteen minutes to mature.

5. Press down on the mambar a little to make sure the rice is done inside.

6. Heat oil in a deep frying pan, fry the mambar kernels in it until golden.

7. We serve mombar with pieces of kofta, liver, and arabic salad.