The Egyptian beef and rice sausage.
|Rice, cooked||200 g||044 lb|
|Flour||50 g||1.8 oz|
|Water||50 g||50 ml|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|Pepper||2.0 g||1 tsp|
|Parsley, chopped||2 Tbsp|
|Cardamom, ground||0.3 g||1/8 tsp|
|Allspice, ground||0.5 g||1/4 tsp|
|Oil||15 ml||1 Tbsp|
- Grind beef through 1/4” (6 mm) plate.
- Mix beef with all ingredients. Add flour and water and mix all together.
- Stuff into sheep casings or 35 mm beef roounds.
- Add 5 cardamom and 1 teaspoon of mastic* to a boiling water, lower the heat and cook the sausages in water at 80° C (176° F) for 30 minutes. Cool in cold water for 5 minutes, then briefly dry in air.
- Cook before serving. Mombar Mahshy is usually fried until golden brown.
- Note: * mastic is a resin obtained from the mastic tree (Pistacia lentiscus). Like other natural resins, it is produced in “tears” or droplets. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing, slightly pine or cedar-like flavor.