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Name: Usban
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Libya
Ingredients: 1 kg cleaned sheep small intestines; 300 g lamb liver; 250 g short-grain rice; 2 onion; 2 tbsp tomato paste; 40 g fresh parsley; 30 g fresh cilantro; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp turmeric; 1 tsp chili powder; 2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil

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Libya2 h 30 minServes 6이전에 요리됨

Usban

عصبان · Usban

재료14

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

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Rinse the intestines thoroughly in salted water, turn them inside out, scrape clean, and soak until pale.
Finely chop the liver, onion, parsley, and cilantro.
Mix the rice with the chopped liver, onion, herbs, tomato paste, spices, salt, pepper, and olive oil until evenly coated.
Tie one end of each intestine, loosely stuff with the rice mixture (leave room to expand), and tie the other end.
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.
Drain, then brown the usban in a little oil in a pan, or serve as is, sliced into rounds.