Mombar (Egyptian Sausage)

Nestled in Egyptian cuisine, Mombar, also known as Egyptian Sausage, embodies a delightful culmination of rich flavors and tradition. This beloved dish is typically prepared during festive occasions, drawing on recipes passed down through generations. The hearty stuffing of rice, herbs, and spices creates a mouthwatering blend that’s both savory and aromatic.

Mombar showcases the ingenuity of using every part of the lamb, embodying the spirit of minimal waste and maximizing flavor. With a balance of spices and a succulent texture, this dish is perfect for those who appreciate the comforting earthiness of traditional Egyptian cuisine.

Ingredients

1 kg lamb intestines, thoroughly cleaned
2 cups rice
250 g minced meat (optional)
1 large onion, finely chopped
2 tomatoes, finely chopped
1/2 cup parsley, chopped
1/2 cup dill, chopped
1/2 cup cilantro, chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
2 tsp paprika
1 tsp ground cinnamon
2 tbsp vegetable oil
2 lemons (for cleaning the intestines)
2 tbsp flour (for cleaning the intestines)
2 liters of water (for boiling)
Optional: 2 tbsp tomato paste

Preparation

Cleaning the Intestines: Rub the lamb intestines with lemon juice, salt, and flour. Rinse under cold water until the water runs clear. Repeat if necessary.
Prepare Filling: In a large bowl, mix rice, minced meat (if using), onion, tomatoes, parsley, dill, cilantro, garlic, cumin, coriander, salt, pepper, paprika, and cinnamon.
Stuffing: Using a funnel or sausage stuffer, carefully fill the cleaned intestines with the rice mixture. Do not overfill to prevent bursting. Tie the ends securely.
Boiling: In a large pot, bring 2 liters of water to a boil. Add the stuffed sausages and cook for 30-40 minutes until the rice is tender.
Optional Searing: For extra flavor, sear the boiled sausages in a pan with a bit of oil until golden brown.
Serving: Slice the sausages into portions and serve with a side of fresh salad or as a main dish with Egyptian bread.

Did you know?

Mombar is not just a dish; it’s a celebration of culinary tradition and resourcefulness. Historically, making Mombar was a family affair, particularly during Eid al-Adha, a festival where lamb is commonly sacrificed, and nothing goes to waste. The meticulous process of cleaning and stuffing the intestines was seen as a rite of passage, uniting generations in the kitchen.

The dynamic spices used in Mombar, like coriander, cumin, and cinnamon, reflect Egypt’s long history as a hub of spice trade. These fragrant spices enrich the stuffing mixture, creating a harmonious blend that tantalizes the taste buds. Moreover, variations of Mombar can be found throughout the Middle East and North Africa, showcasing its widespread appeal.

Incorporating ingredients like fresh herbs and vegetables ensures the dish remains light and aromatic despite its hearty composition. Fun fact: some cooks may add a bit of tomato paste or even chopped liver to the stuffing for an even more robust flavor. Whether enjoyed hot from the pan or cold the next day, Mombar is a true testament to the rich culinary tapestry of Egyptian cuisine.

Kousa Mahshi (Stuffed Zucchini)

Cusa Mashi, Lebanese stuffed zucchini, is a cherished dish that resonates across many Middle Eastern cultures, including Egyptian and Palestinian cuisines. This deliciously healthy meal features tender zucchini filled with a savory mixture of rice and minced meat, cooked to perfection in a rich tomato-garlic sauce.

Ingredients

For the Zucchini:

1.5 kg green zucchini or courgette
1 cup rice, washed
125 g minced lamb
125 g minced beef
1.5 tsp salt (half for rice, half for sauce)
1 tsp seven spices (half for rice, half for sauce)
1 tsp black pepper (half for rice, half for sauce)
1 tsp butter
1 tbsp mashed garlic (half for rice, half for sauce)

For the Sauce:

2 cups chicken stock
3 tbsp tomato paste
1 tsp dried mint
1 tsp butter
3 tbsp mashed garlic

Preparation

Prepare the Zucchini: Trim off the ends of each zucchini. Using a corer, carefully hollow out the insides, making sure not to pierce the skins.
Mix the Filling: In a mixing bowl, combine the rice, minced lamb, minced beef, half a teaspoon of salt, seven spices, crushed black pepper, half teaspoon of butter, and half of the mashed garlic. Mix well by hand.
Stuff the Zucchini: Fill each zucchini with the rice and meat mixture, leaving a bit of room at the top to allow the rice to expand during cooking.
Prepare the Sauce: In a large pot, heat the chicken stock and add the remaining mashed garlic, seven spices, salt, black pepper, dried mint, tomato paste, and butter. Mix thoroughly.
Cook the Zucchini: Place the stuffed zucchinis into the pot with the sauce. Cover the pot and simmer on medium heat for about 30-40 minutes, or until the zucchini is tender and the rice is fully cooked.
Serve: Remove the zucchinis from the pot and arrange them in a serving bowl. Pour some of the cooking sauce over the top and garnish with fresh herbs if desired.

Did you know?

Cusa Mashi is also popular in Palestinian and Egyptian cuisines, where it is often referred to as “mahshi kusa.” This culinary tradition symbolizes hospitality and festivity, making it a staple at gatherings and celebrations. Zucchini is an incredibly versatile ingredient in Middle Eastern cuisine, also known as marrow, courgette, or squash in different regions.

This dish is not only flavorful and aromatic but also packs a punch in delivering nutritious benefits from vegetables, rice, and proteins. The unique combination of seven spices and dried mint adds an extraordinary depth of flavor to this beloved Middle Eastern delight.

Mujadara (Lentils And Rice With Crispy Onions)

Mujadara is an authentic and beloved dish across the Middle East, with deep roots in traditional Egyptian, Lebanese, Palestinian, and Syrian cuisine. Celebrated for its humble ingredients and bold flavors, this quick, one-pot vegan meal is both healthy and packed with protein and fiber. Traditionally, it brings together lentils, rice, and crispy onions to create a wholesome, filling dish that’s easy to prepare, yet highly satisfying.

The magic of mujadara lies in its simplicity. The hearty lentils and fluffy rice are infused with cumin, salt, and pepper, while the crunchy, caramelized onions add a touch of sweetness. With layers of flavor and texture, it’s one of the best traditional Middle Eastern dishes. This dish, which can be made in under an hour, is not only healthy and easy but also a testament to the vibrant, authentic flavors of the region.

Ingredients

3 large onions, thinly sliced
250 ml extra virgin olive oil (or vegetable oil)
275 g green lentils
200 g basmati rice (or medium-grain rice)
1 tsp ground cumin
1 ½ tsp salt
1 tsp black pepper
700 ml water

Optional Toppings:

Arabic salad (cucumbers, tomatoes, lemon, olive oil)
Yogurt-cucumber dip (salata zabed)
Spicy Gazan salad (Salata Gaz)

Preparation

In a large pot, heat the oil over high heat and add the sliced onions. Stir every 10-15 seconds, frying until they turn a golden brown and crisp, around 15-20 minutes. Remove onions and let them cool on a wire rack. Reserve the onion-flavored oil.
Rinse the lentils under cold water and add them to the same pot along with the cumin. Pour in 700 ml water and bring to a boil, then reduce to medium-high heat and cook for 8 minutes.
Meanwhile, wash the rice several times to remove excess starch. Once the lentils are halfway cooked, add the rice, a couple of handfuls of crispy onions, 2 tsp of the onion-infused oil, salt, and pepper. Stir briefly.
Adjust the water level so it’s just above the rice and lentils. Bring to a boil, cover, and cook on high heat for 2 minutes. Reduce heat to low and steam for 20 minutes.
Fluff the mujadara with a fork and top generously with the remaining crispy onions.

Did You Know?

Mujadara is one of the oldest recorded dishes in the Middle East, dating back over 1,000 years! Featured in ancient Arab cookbooks, it’s often considered a “poor man’s meal” but loved for its rich, satisfying flavors. This traditional Middle Eastern dish is also commonly enjoyed during Lent and other fasting periods. Plus, its warm, earthy tones, especially the yellow tint from caramelized onions and spices, make it as visually appealing as it is delicious.