Mombar
 | This article needs additional citations for verification. (December 2017) |
 Mombar | |
| Alternative names | Fawaregh, qubawat, merguez, |
|---|---|
| Type | Sausage |
| Course | Main course |
| Region or state | the Arabic domain: the Egypt, Libya, and the Levant |
| Associated cuisine | Egyptian cuisine |
| Serving temperature | Hot |
| Main ingredients | Sheep intestines, minced meat, rice |
| Ingredients generally used | onions, spices, tomato sauce |
| about 149 Calories kcal | |
| Similar dishes | Kofta, Kersha, Kaware |
Mombar (in ِArabic:ممبار) or what is also called sheep Fawaregh is a dish brought in some of Arab countries such as Egypt,[1][2] Syrian,[3] Algeria, Tunisia[4] and Libya[5] , it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil. Mombar Preparation takes some time and is considered a creamy dish.
Ingredients
- Beef Sausage.
- rice.
- tomatoes.
- onion.
- Garlic.
- coriander.
- oil.
- tomato sauce.
- spices.[6].
About calories
a piece of Mombar (about 100 g) contains (about 149 Calories )[7],some people make it on Healthy way for people with special dietary needs, such as people who have Diabetes mellitus , Mombar on healthy Preparation way(about 300 g) contains
- Calories:501
- Fat: 14
- Saturated fat: 1
- Cholesterol: 0
- Carbohydrates:85
- Proteins: 8
Naming
The Mombar in Egypt is known in Syria as qubawat or sausages; and palsin in Lebanon is known as Fawaregh, also known in Libya as usban, but in Tunisia and Algeria it is known as Merguez (lamb or sheep small intestines stuffed with rice). The filling varies by country but rice remains the main ingredient.
Variants
Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.
See also
References
- ^ "Mombar Mahshy (Stuffed Beef Sausage)". www.touregypt.net.
- ^ ""الممبار" على الطريقة المصرية". www.youm7.com. Retrieved 26 September 2013.
- ^ "Stuffed sheep sausages (Fawaregh)". http:// www.tasteofbeirut.com.
- ^ "Merguez (A Tunisian sausage)". cooking.nytimes.com.
- ^ "Libyan Food: Cuisine and Recipes". www.libya-watanona.com.
- ^ "Spices of the Egyptian cuisine". www.nilevalley.nl. Retrieved 7 December 2009.
- ^ "Calories in Egyptian Mombar". www.myfitnesspal.com.
External links
