Meats and Sausages
Mombar Mahshy
The Egyptian beef and rice sausage.
| Materials | Metric | US |
|---|---|---|
| Beef | 700 | 1.54 lb |
| Rice, cooked | 200 g | 044 lb |
| Flour | 50 g | 1.8 oz |
| Water | 50 g | 50 ml |
Ingredients per 1000g (1 kg) of materials
| 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 |
Instructions
- 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 rounds.
- 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 40 minutes. Cool in cold water for 5 minutes, then briefly dry in air.
- Refrigerate.
- 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.
