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Usban (or osban) (Arabic: عصبان, pronounced [ʕusˤbɑːn]) is a traditional kind of sausage in some North African countries Algeria, Tunisia and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart.[1][2] This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Usban
Tunisian couscous with usban
Place of originMaghreb
Region or stateNorth Africa
Main ingredientsrice, herbs, lamb, chopped liver and heart

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 at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.[2][3]


See also



References


  1. Gil Marks (2010). Encyclopedia of Jewish Food. Hoboken, New Jersey: John Wiley & Sons. p. 1. ISBN 978-0-470-39130-3. Retrieved 9 February 2012.
  2. Clifford A. Wright (1999). A Mediterranean Feast. New York, New York: William Morrow & Co. pp. 72–73. ISBN 0-688-15305-4. Retrieved 9 February 2012. osban sausage.
  3. "Libyan Rice Sausage: Osban". Libyan Food Blog. 22 August 2010. Retrieved 9 February 2012.


Libya our Home. http://www.libya-watanona.com/food/f31oct2b.htm

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На других языках

- [en] Usban

[es] Usbán

El osbán o usbán (en árabe, عصبان‎‎, pronunciado /ʕɔsˤbɑːn/; en francés osbane) es un embutido típico de la gastronomía de varios países árabes, incluyendo Egipto, Argelia, Túnez y Libia. Es una especie de salchicha rellena con una mezcla de arroz, hierbas, cordero, hígado picado y corazón.[1][2] Este plato generalmente se sirve junto con la comida principal de arroz o cuscús, a menudo en ocasiones especiales.


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