Mombar

Mombar, also known as الممبار in Arabic, is a type of sausage popular in Egypt and other parts of the Middle East. It is made from rice, herbs, and spices stuffed into sheep or cow casings.

The preparation of mombar is a multi-step process. First, the intestines are thoroughly cleaned and prepared to serve as the casing. A filling is then made, typically consisting of rice (often Egyptian rice), chopped herbs such as parsley, cilantro, and dill, diced tomatoes, onions, and a blend of spices. Common spices include cumin, coriander, allspice, and chili powder. Some recipes may also include small pieces of meat or offal.

The rice mixture is carefully stuffed into the casings, ensuring they are not overfilled to prevent bursting during cooking. Once stuffed, the mombar are typically boiled in salted water until the rice is cooked through and the casings are tender. After boiling, they are often fried or baked to achieve a crispy exterior.

Mombar is considered a celebratory dish and is often served during holidays and special occasions. Regional variations exist, with different spice combinations and slight modifications to the ingredients. It is typically served hot and can be enjoyed as a main course or as part of a larger spread of traditional Egyptian cuisine.