Stuffed Sheep Stomachs with Meat - Photos

Ingredients

• 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

1. 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.
2. 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.
3. Place the stuffed kroosh in a deep pot and cover with water. When foam rises, skim it off with a spoon.
4. 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.
5. 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.