Fatteh with Sheep Intestines (Fawaregh)

Rinse the fawaregh thoroughly with cold water.

Soak them in a mixture of white vinegar and water for 30 minutes.

Trim the fawaregh into pieces about the length of your palm.

Rinse the fawaregh again by running tap water through them to flush them out.

Turn the intestines inside out — this makes stuffing them easier.

Let them drain well in a colander.

Wash the rice well and drain, then mix it with the minced meat, salt, seven-spice and ground cinnamon to make the filling.

Stuff the fawaregh, taking care to leave some small air pockets and not to overpack the filling — this allows the rice to expand and cook without becoming gummy.

After stuffing, close the ends and rinse the fawaregh again with cold water.

Place them in a large pot with the aromatics (onion, bay leaves, cinnamon stick) and add salt. Boil on high for about 5 minutes, then reduce to medium heat and simmer for about 40 minutes until cooked. Skim off any foam/impurities from the surface as they appear to ensure they are fully removed.

Prepare the yogurt sauce by whisking the yogurt with the crushed garlic, lemon juice and a pinch of salt.

When the fawaregh are cooked, prepare your serving dish. Place the toasted bread on the bottom, then pour about 1 cup of the fawaregh cooking liquid over the bread.

Pour the yogurt mixture over the bread, then arrange the fawaregh (cut into medium pieces) on top. Garnish with fried nuts.

Serve the fatteh immediately while hot so the bread does not become overly soggy.

For more of Terez's delicious recipes see Turkey (Roast Turkey) Recipe