Mombar and Kaware3
The recipe is mombar and kaware3/mqadem (stuffed intestines and trotters) with sausage and fattah. The chef begins by cleaning the trotters and scorching them, then boiling them with onion, bay leaves, salt, and vinegar. They are then stuffed with a mixture of rice, spices, chickpeas, coarsely ground meat, ghee, and oil. The sausages are also cleaned with salt, then vinegar, and boiled. The fattah is served with toasted bread, broth, and a dressing of yogurt, tahini, garlic, lemon, and salt, along with the sausages, trotters, nuts, cumin, dried pepper, parsley, and pickles.
A video about preparing two traditional offal dishes, mombar and kaware3.
Like classic stuffed sausage and trotters dishes.
Ingredients
- Trotters
- Water
- 1 Onion
- 4 leaves Bay leaves
- 1 tablespoon Salt
- 1 tablespoon White vinegar
- 1 and 1/4 kg Rice
- 1 1/2 tablespoons Salt
- 1 1/2 teaspoons Black pepper
- 1/2 teaspoon White pepper
- 1 teaspoon Mixed spice
- a little Half-cooked boiled chickpeas
- 1/2 kg Coarsely ground meat (slightly fatty)
- 2 tablespoons Ghee
- a little Vegetable oil
- 3 kg Sausages
- Salt for cleaning
- a little White vinegar
- 1/2 onion Onion
- Bay leaves
- Toasted bread
- Pinch of salt
- Trotter and sausage broth
- Yogurt
- Tahini
- Garlic
- Lemon juice
- Salt
- Sausages toasted in ghee
- a little Nuts
- a pinch Cumin
- a little Dried pepper
- a little Chopped parsley
- Pickles
- Hair/hair follicles on the trotters
- Scouring pad
- Boiling water
- 1/2 onion Onion
Instructions
- In a pot over the heat, boil the trotters in water with 1 onion, 4 bay leaves, 1 tablespoon salt, and 1 tablespoon white vinegar.
- In a pot over the heat, skim off any foam from the trotters before the water boils, if it appears.
- In a pot over the heat, leave the trotters to cook over low heat for 2 hours.
- For the trotters, remove the excess hair, then open the hair follicles after scorching.
- For the trotters, clean the visible areas with a scouring pad after scorching.
- In a bowl, wash the rice once, soak it very briefly, then drain it.
- In a bowl, mix the stuffing: rice, 1 1/2 tablespoons salt, 1 1/2 teaspoons black pepper, 1/2 teaspoon white pepper, 1 teaspoon mixed spice, a little half-cooked boiled chickpeas, 1/2 kg coarsely ground meat, 2 tablespoons ghee, and a little vegetable oil.
- In a pot over the heat, boil the sausages in water with salt for cleaning, a little white vinegar, 1/2 onion, and bay leaves.
- In a pot over the heat, first clean the sausages with salt, then wash them; add white vinegar, then wash them again.
- In a pot over the heat, stuff the trotters and sausages, then place them in boiling water.
- On a serving platter, spread out the toasted bread, then pour over the trotter and sausage broth.
- On a serving platter, add the yogurt, tahini, garlic, lemon juice, and salt as a dressing.
- In a frying pan over the heat, toast the sausages in ghee, then place them over the fattah.
- On a serving platter, arrange the trotters over the fattah.
- On the serving platter, sprinkle with nuts, cumin, dried pepper, and chopped parsley, and serve with pickles.