Osbane

Method

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1. Rinse the casings inside and out and soak them in cold water for 20 minutes.

   Mark done Start 20 min timer

2. Mix all the filling ingredients thoroughly. The rice and the greens both stay raw, and the mixture should look overwhelmingly green.

   Mark done

3. Slide a casing onto a funnel and fill it no more than a third full. Tie off in 15 cm lengths and prick each one several times.

   Mark done

4. For the broth, fry the tomato purée and harissa in the 3 tbsp oil for 2 minutes until the oil runs red, then add the chickpeas, salt and water.

   Mark done Start 2 min timer

5. Lower the osbane into the broth and bring to a bare simmer. A rolling boil will burst them.

   Mark done

6. Simmer very gently 75 minutes, until the rice inside is tender.

   Mark done

7. Lift out, slice thickly, and return the slices to the broth to serve.

   Mark done

Chef’s Tips

• A third full, pricked, bare simmer. All three or they burst.
• The filling should look far too green. It collapses.
• Slice after cooking, never before.

Pairing Suggestions

• Khobz tabouna
• Harissa
• Lemon wedges

Storage & Reheating

Refrigerated for 3 days in the broth. It freezes cooked for 2 months.

Common questions

Nutritional Highlights

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