Usban

عصبان · Usban

Ingredients14

• cleaned sheep small intestines1 kg
• lamb liver300 g
• short-grain rice250 g
• onion2
• tomato paste2 tbsp
• fresh parsley40 g
• fresh cilantro30 g
• ground cumin1 tbsp
• ground coriander1 tbsp
• turmeric1 tsp
• chili powder1 tsp
• salt2 tsp
• black pepper1 tsp
• olive oil3 tbsp

Method

1. Rinse the intestines thoroughly in salted water, turn them inside out, scrape clean, and soak until pale.
2. Finely chop the liver, onion, parsley, and cilantro.
3. Mix the rice with the chopped liver, onion, herbs, tomato paste, spices, salt, pepper, and olive oil until evenly coated.
4. Tie one end of each intestine, loosely stuff with the rice mixture (leave room to expand), and tie the other end.
5. Place the stuffed intestines in a pot, cover with water, and simmer gently for about 90 minutes until the rice is cooked and the casing is tender.
6. Drain, then brown the usban in a little oil in a pan, or serve as is, sliced into rounds.