|Place of origin||Egypt, Algeria, Tunisia and Libya|
|Region or state||North Africa|
|Main ingredients||rice, herbs, lamb, chopped liver and heart|
|Cookbook: Usban Media: Usban|
Usban (or osban) (Arabic: عصبان, pronounced [ʕusˤbɑːn]) is a traditional kind of sausage in Egypt, Algeria, Tunisia and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
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's intestines or commercial sausage casings and then tied off at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.
- Gil Marks (2010). Encyclopedia of Jewish Food. Hoboken, New Jersey: John Wiley & Sons. p. 1. ISBN 978-0-470-39130-3. Retrieved 9 February 2012.
- Clifford A. Wright (1999). A Mediterranean Feast. New York, New York: William Morrow & Co. pp. 72–73. ISBN 0-688-15305-4. Retrieved 9 February 2012.
- "Libyan Rice Sausage: Osban". Libyan Food Blog. 22 August 2010. Retrieved 9 February 2012.
Libya our Home. http://www.libya-watanona.com/food/f31oct2b.htm
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