Mumbar Stuffed Recipe


  • 3 sets of sheep intestines
  • 350 g low-fat ground beef
  • 3 cups of rice
  • 3-4 large onions
  • 1 bunch of parsley
  • 2 medium size tomatoes
  • 1 teaspoon of black pepper
  • 1 teaspoon salt reel thread

To clean

  • lemon juice
  • vinegar
  • thick salt

Preparation Of

Ask your butcher to drain the coarse dirt without turning the intestines inside out, clean the cleaned intestines again by attaching them to your fountain, make sure that the dirt is not smeared on the oily outer surface, prepare salted lemon in a deep bowl, leave the intestines (1-2 hours)… Invert the intestines with the help of a spindle or finger, and clean them by patting them in the vinegar, lemon and salt water you have prepared (inner surface should be outside) (You can soak them in this water for 1-2 hours) Let’s turn it again so that the oily surface of the intestines is outside, let’s fill it with water (the shiny inner surface should be inside) While we wait in vinegar and lemon water for our intestines to be disinfected, let’s prepare ourselves, chop our onions with ant heads and grate our tomatoes, and chop my parsley finely. Let’s prepare the stuffing by mixing ground beef, rice, black pepper with salt. Let’s fill the eggplant stuffing hole by putting the stuffing inside or with the help of fingers, and tie it with a clean spool thread, if desired. Add hot water to your pot at the fill level. Cooking this recipe is all about the cooking time of your intestines, you can bake it for frying when your intestines are close to cooking (approximately 50-60 minutes, first hot, then slow fire cooking time) Enjoy your meal

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