Fried Stuffed Intestines

Ingredients

• 2 sheep intestines, well washed with water, then vinegar and salt, or lemon juice
• For the filling:
• 3 cups Egyptian rice, washed and drained
• 1/2 kilogram coarsely ground meat
• 100 g finely chopped suet
• 1 tablespoon salt
• A pinch of black pepper
• A pinch of griga
• A pinch of nutmeg
• Seasonings for boiling the fawaregh: cardamom pods and bay leaves
• Seasoning for frying the fawaregh:
• 1/4 cup melted butter or ghee
• 1 large tablespoon yogurt
• Salt
• Paprika
• 1/4 cup lemon juice

Method

1. After washing the intestines well several times, leave them in a colander to drain thoroughly.
2. Prepare the filling by mixing the rice with the meat, suet, salt, and spices.
3. Stuff the intestines. You can use a knife or a zucchini corer for this purpose by inserting it into the intestine and placing the filling on it so it slides in easily until the intestines are completely filled.
4. Sew the intestines closed on both sides.
5. Place them in a pot full of water with seasonings such as bay leaves and cardamom pods.
6. Leave them over medium heat for 1 hour until cooked.
   Timers: 60 min
7. After they are done, place the intestines on a tray, brush them with the seasoning, and add a little of the boiling broth.
8. Brown them in a preheated oven for 20 minutes at 180 C from the top.
   Timers: 20 min
9. This delicious recipe is from a friend and chef of the site
10. Amir Youssef
11. Click on his name to visit his profile page
12. For more from Amir, here is Meat and Potato Tray Bake
13. Click the link to make Meat Tray Bake with Peppers, Tomatoes, and Onions