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Mombar (in ِArabic: ممبار) or sheep fawaregh (in ِArabic: فوارغ) is a kind of Arab sausage dish especially popular in Egypt.[1][2] Syria,[3] Algeria, Tunisia,[4] and Libya.[5] It is made from sheep casing stuffed with a rice and meat mixture and deep fried.

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Mombar

Mombar
Alternative names	Fawaregh, qubawat, merguez,
Type	Sausage
Course	Main course
Region or state	the Arab domain: the Egypt, Libya, and Levant, and Iraq
Associated national cuisine	Egyptian cuisine
Serving temperature	Hot
Main ingredients	Sheep intestines, minced meat, rice
Ingredients generally used	onions, spices, tomato sauce
Similar dishes	Kofta, Kersha, Kaware

Ingredients

The main ingredients in mombar are beef sausage meat, rice, tomatoes, onion, garlic, coriander, oil, and spices.[6]

Naming

The equivalent of Egyptian mombar in Syria is qubawat; and palsin in Lebanon and Palestine is known as fawaregh, also known in Libya as usban.

Meat sausages (typically without rice) in North African cuisine are merguez.

Variants

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.

See also

• Egyptian cuisine
• List of stuffed dishes

References

External links

• Egyptian food from cooks.com

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