Mombar

Method

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1. Rinse the casings inside and out under running water, then soak them in water with the vinegar for 20 minutes and rinse again.

   Mark done Start 20 min timer

2. Mix all the filling ingredients. The rice stays raw.

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3. Slide a casing onto a wide funnel and fill it no more than a third full, working along its length. Tie off in 15 cm lengths.

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4. Prick each length three or four times with a needle.

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5. Lower into simmering water with the bay and halved onion and cook 40 minutes, at a bare simmer — a rolling boil bursts them.

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6. Drain and pat dry. They can be cooled at this point and fried later.

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7. Heat the frying oil to 180°C / 355°F and fry in batches 4 to 5 minutes, until dark and blistered. Serve with lemon.

   Mark done Start 4 min timer

Chef’s Tips

• A third full. This is the whole trick.
• Prick them before boiling.
• Bare simmer, never a rolling boil.

Pairing Suggestions

• Egyptian tahina
• Torshi
• Lemon wedges

Storage & Reheating

Boiled, they keep refrigerated 2 days and freeze for 2 months; fry from chilled. Fried, eat immediately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.