Mombar Mahshy

The Egyptian beef and rice sausage.

Beef7001.54 lb
Rice, cooked200 g044 lb
Flour50 g1.8 oz
Water50 g50 ml
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Parsley, chopped2 Tbsp
Cardamom, ground0.3 g1/8 tsp
Allspice, ground0.5 g1/4 tsp
Oil15 ml1 Tbsp
  1. Grind beef through 1/4” (6 mm) plate.
  2. Mix beef with all ingredients. Add flour and water and mix all together.
  3. Stuff into sheep casings or 35 mm beef rounds.
  4. 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.
  5. Refrigerate.
  6. Cook before serving. Mombar Mahshy is usually fried until golden brown.
  7. 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.

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