Mombar

What we know so far

Mombar is Egypt's rice sausage: sheep or beef casings, scrubbed with flour, salt and lemon until they are clean and pale, stuffed loosely with the same herby rice that goes into mahshi (short-grain rice, minced meat if you like, onion, tomato, parsley, dill and coriander, garlic, cumin, coriander, cinnamon and pepper), tied with thread, boiled until the rice swells, and then fried until the skin blisters crisp. It is Eid el Adha food, the dish that uses every part of the animal, and a family production line of cleaning, stuffing and tying. The outside is crunchy and meaty, the inside soft, fragrant rice.

The draft was written from 2 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting