Fried Stuffed Intestines

Fawaregh is one of the names for this traditional dish, which is popular in many countries around the world. It is known as fawaregh in the Levant, manbar in Egypt, and batcha in Iraq and Iran. Here is a special method for preparing it, then frying it to make it even more delicious.

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4 servingsBack to recipeMains

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2 sheep intestines, well washed with water, then vinegar and salt, or lemon juice

Filling

3 cups Egyptian rice, washed and drained1/2 kilogram coarsely ground meat100 g finely chopped suet1 tablespoon saltA pinch of black pepperA pinch of grigaA pinch of nutmegSeasonings for boiling the fawaregh: cardamom pods and bay leaves

Seasoning for frying the fawaregh

1/4 cup melted butter or ghee1 large tablespoon yogurtSaltPaprika1/4 cup lemon juice

Step 1

After washing the intestines well several times, leave them in a colander to drain thoroughly.

Cooking notes

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