Vegetarian mains
ChefHana Musa Naama
Stuffed Sheep Stomachs with Meat - Photos
A wonderful traditional recipe for preparing and cooking stuffed sheep stomachs with meat. It is important to clean the stomachs well before cooking to achieve the desired result and a mouth-watering aroma that will fill your home
Ingredients
Start here, then move straight into the method.
- Cleaned and washed sheep stomachs
- Meat filling
- Egyptian rice
- Ground beef
- Vegetable oil
- Soaked and peeled chickpeas
- Salt
- Onion
- Seven-spice blend
- Cinnamon
- Black pepper
- Pinch of ground chili
Method
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- One of the most important steps in preparing kroosh is cleaning. Clean the kroosh with vinegar, lemon wedges, and salt, then rub them well with white flour or flour.
- Mix the filling ingredients well and use an amount appropriate for each kroosh; sew them closed with needle and thread to prevent the filling from leaking during cooking.
- Place the stuffed kroosh in a deep pot and cover with water. When foam rises, skim it off with a spoon.
- Reduce heat and simmer the stuffed stomachs over low heat for about two hours, and when they are nearing doneness, add salt to taste to the broth.
- After boiling and cooking, you may fry them briefly in a little vegetable oil to give them some color. This is optional and depends on personal taste.
Recipe tags
Vegetarian mainsLevantDairy freeGluten freeNut freeEgg freeHigh proteinBoiledLambLegumesRice
