Mumbar

Mumbar

Lamb and rice sausage

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Mumbar is another Iraqi innovation, popular during winter when the variety of available vegetables is limited.

Lamb filling

Ingredients

Quantity Ingredient
1kg finely minced lamb, with a little fat
3 garlic cloves, finely chopped
1 small onion, finely chopped
3 tablespoons flat-leaf parsley, chopped
60g tomato paste
100g long-grain white rice, washed
1 teaspoon Baharat
salt and freshly ground black pepper, to season

To finish

Quantity Ingredient
750g lamb breast
1 Loomi, (optional)
salt and freshly ground black pepper, to season
thick lamb or beef sausage casing, about 60 cm long

Method

  1. Combine the lamb filling ingredients in a mixing bowl. Mix thoroughly, then cover and refrigerate until required.
  2. If the lamb breast is in one piece, cut it into strips between the bones. Place in a large saucepan and cover with cold water. Bring slowly to the boil, skimming as required.
  3. When the broth is well skimmed and simmering, add the dried lime, pierced twice with a skewer, if using. Season with salt and pepper. Cover and simmer for 30 minutes.
  4. Rinse the sausage casing and leave in one piece. Open the casing under running water and slip it onto the end of a large funnel. Push the length of the casing onto the funnel.
  5. Place the filling in the funnel and push it through using the end of a wooden spoon. As the filling comes through, pull the end of the casing over it and make a knot. Fill the casing as evenly as possible.
  6. When filled, run your hands along the casing to distribute the filling evenly, then knot the other end.
  7. Remove the pan of lamb from the heat. Coil the mumbar into the pan on top of the lamb, keeping the coil flat. Invert a heavy plate on top to keep the mumbar in place.
  8. Place the pan back over low heat. Cover and simmer for a further 1½ hours. Check the liquid after 30 minutes and add water if necessary to just cover the mumbar.
  9. When cooked, set the pan to one side for 15 minutes, then remove the mumbar to a plate. Slice into 4 cm pieces and serve with murag and timman.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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