Mombar Mahshy Stuffed Beef Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOMBAR MAHSHY (STUFFED BEEF SAUSAGE)



MOMBAR MAHSHY (STUFFED BEEF SAUSAGE) image

Categories     Beef

Number Of Ingredients 7

1 kg beef cubes
5 ounces mastic grains
1 tablespoon oil
1 teaspoon salt and pepper
1 large parsley
1 kgs ground allspice
2 cups rice

Steps:

  • 1. Mix stuffing ingredients and set aside in refrigerator. 2. Prepare chitterlings (below). 3. Tie one end of the chitterlings with ordinary cotton thread, fill loosely with stuffing. Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose. 4. Place in pot with mastic grains, cardamom seeds, and salt and pepper. 5. Cover completely with water, and boil for 30-40 minutes; strain. 6. Immediately, before serving, deep fry until golden brown. 7. Removes threads, cut at intersections, sprinkle with salt and pepper, and serve warm on a bed of parsley. *Preparation of Chitterlings 1. Take the amount needed of *beef chitterlings* and clean thoroughly by opening the *mouth* of the chitterlings over the water tap and turn the water on *full blast* for a few minced. 2. Turn chitterlings inside out. Place on smooth surface and, with blunt knife, scrape well, turning over on both sides to completely clean. 3. Stir flour in water and rub each chitterlings in mixture. 4. Rinse several times. Turn inside out again and rinse. 5. The chitterlings is now prepared for stuffing.

EGYPTIAN STYLE STUFFED CABBAGE LEAVES (MASHY CRUMP)



Egyptian Style Stuffed Cabbage Leaves (Mashy Crump) image

These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy!

Provided by cooking in cairo...

Categories     Short Grain Rice

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 19

1 large green cabbage
2 cups short-grain white rice
1 onion, grated to almost liquid
1 large onion, chopped
1 bunch fresh parsley (finely chopped, including some of the stems)
1 bunch fresh cilantro (finely chopped, including some of the stems)
1 bunch fresh dill weed (finely chopped, including some of the stems)
2 fresh tomatoes, pureed
1 tomatoes, sliced thin
3 tablespoons tomato paste
canola oil
1 garlic clove (crushed)
2 chicken bouillon cubes
1 tablespoon cumin
1 tablespoon Arabic spices (see my recipe for Arabic Seven Spice in my recipes)
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons dried mint
1/2 lemon, juice of

Steps:

  • Rice stuffing mixture:.
  • On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
  • Add a spoon of tomato paste and stir around until all coated.
  • Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
  • Set aside.
  • Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
  • Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
  • Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don't worry, once cooked it will lessen.
  • Cooking Cabbage:.
  • This is the trickiest part. I have not yet found the perfect way, but my way has been working alright...here it goes.
  • Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
  • Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
  • As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
  • So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
  • When the leaves are a bit soft, tender not translucent, remove to a large tray.
  • Continue this until all cabbage is cooked.
  • You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
  • Once the leaves are cool, you will begin to stuff.
  • Rolling/stuffing the cabbage:.
  • Prepare a large pot, put some oil in bottom of pot to coat.
  • Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
  • Take a cabbage leaf and cut from the bottom, where core starts.
  • Cut away the hard core and reserve the two sides from leaf making a pile.
  • Save a few of the cores stems as well.
  • Tricky but you are trying to get a pliable leaf for rolling.
  • You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
  • Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
  • So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
  • Roll all until leaves are finished.
  • Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
  • Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
  • Take an old plate, invert it over cabbage to keep from moving too much.
  • Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
  • Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
  • Once cooked let sit for a little to cool a bit before removing from pot.
  • When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
  • Remove core stems, fix tomatoes that are on top, to look presentable.
  • *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.

Nutrition Facts : Calories 206.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1659.3, Carbohydrate 45.4, Fiber 6, Sugar 7, Protein 5.7

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

STUFFED BEEF & SAUSAGE SHELLS RECIPE - (4.3/5)



STUFFED BEEF & SAUSAGE SHELLS Recipe - (4.3/5) image

Provided by á-18433

Number Of Ingredients 9

18 Jumbo pasta shells (cooked according to package)
1/2 # ground beef
1/2 # ground sausage
26 oz. Prego Sauce
1/4 Cup Water
1 8 oz. Chive & Onion Cream Cheese
1 1/2 Cups Italian cheese (grated)
1/2 cup Parmesean Cheese
1 Egg

Steps:

  • Preheat oven to 350* Cook sausage and ground beef together until done. In a large bowl mix, sauce & water. Pour 1 cup of the sauce in the bottom of a 9x13 pan. In another bowl mix cream cheese, 1 Cup Italian cheese, parmesean cheese and egg. Mix well the add the cooked meat. Spoon heaping tablespoons of mixture into each cooked shell. Arrange in baking dish and top with remaining sauce. Cover with foil and bake for 40 minutes. Remove from oven and sprinkle with remainder of the italian cheese and put back in oven for 6-8 minutes.

More about "mombar mahshy stuffed beef sausage recipes"

MOMBAR MAHSHY - MEATS AND SAUSAGES
mombar-mahshy-meats-and-sausages image
Mix beef with all ingredients. Add flour and water and mix all together. Stuff into sheep casings or 35 mm beef rounds. Add 5 cardamom and 1 teaspoon of mastic* to a boiling water, lower the heat and cook the sausages in water at …
From meatsandsausages.com


EASY SAUSAGE DINNER RECIPES | ALLRECIPES
2021-07-26 Chorizo Stuffed Bell Peppers. Chorizo is a spicy sausage that comes in two main types: Mexican chorizo, which is a fresh, raw pork sausage; and Spanish chorizo, which is a …
From allrecipes.com


TOP 10 STREET FOOD YOU MUST TRY IN EGYPT - TRIP101
2019-11-18 In English, mombar mahshy is a stuffed beef sausage. This food is available everywhere in Egypt, but if you wish to make your own, you have to mix the beef with flour, …
From trip101.com


BEEF SAUSAGE RECIPES | ALLRECIPES
Sauerkraut and Smokies. Rating: 3.5 stars. 5. A quick and easy meal for the oven or slow cooker. It feeds a crowd, or leaves leftovers for later. You can add more or less brown sugar, …
From allrecipes.com


SHEIKH EL MAHSHI (شيخ المحشي ) RECIPE - COOKIN' WITH MIMA
2020-01-08 In a skillet, heat a couple tablespoons of oil, any kind, and fry the onions until they start obtaining a golden color. Add in the garlic and cilantro and continue stirring to cook those …
From cookinwithmima.com


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE) - RECIPECIRCUS.COM
Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose. Place in pot with mastic grains, cardamom seeds, and salt and pepper. Cover completely with water, and boil for 30-40 minutes; strain. Immediately, before serving, deep fry until golden brown. …
From recipecircus.com


SAUSAGE STUFFED BEEF ROULADEN WITH BEER SAUCE RECIPE
Drain fat. Add in small white onions and saute/fry with beef rolls till onions are browned. Blend flour with 1/2 c. beer. Pour mix over meat, then add in remaining beer. Add in bouillon and stir …
From cookeatshare.com


SAUSAGE STUFFED BEEF ROULADEN WITH BEER SAUCE - BIGOVEN
Combine sausage, onion and bread crumbs in bowl. Blend well. Remove silver skin from outside of meat slices. Pound meat slices to very thin, about 1/4-inch.
From bigoven.com


MAHSHI - TRADITIONAL AND AUTHENTIC EGYPTIAN RECIPE | 196 …
Meat and rice. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat and brown the onion. Once the onion is translucent, add the ground beef, ¼ teaspoon salt and the cumin. …
From 196flavors.com


EGYPTIAN MOMBAR SAUSAGES - I LOVE ARABIC FOOD
Set aside and pat dry. 11. In a frying pan, heat the oil and margarine or butter over medium-high heat. Panfry the sausages until golden brown on all sides. Remove from oil and set aside on. a …
From ilovearabicfood.com


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE)
Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose. 4. Place in pot with mastic grains, cardamom seeds, and salt and pepper.
From mail.touregypt.net


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE)
Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose. 4.Place in pot with mastic grains, cardamom seeds, and salt and pepper. 5.Cover completely with water, …
From touregypt.net


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE) - TOUR EGYPT
2011-06-07 2. Prepare chitterlings (below). 3. Tie one end of the chitterling with ordinary cotton thread, fill loosely with stuffing. Shape like a sausage, by tying thread every 10 cm, again …
From touregypt.net


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE) - PLAIN.RECIPES
Shape like a sausage, by tying thread every 10 cm, again keeping the; filling very loose. 4. Place in pot with mastic grains, cardamom seeds, and salt and pepper. 5. Cover completely with water, and boil for 30-40 minutes; strain. 6. Immediately, before serving, deep fry until golden brown. …
From plain.recipes


EASY RECIPE FOR MAHSHY EGYPTIAN STUFFED VEGETABLES (FEAT
You guys are going to LOVE this recipe!! I met up with the lovely Reem Ahmed (Canada’s FIRST Muslim woman in hijab and Top 10 Contestant on MasterChef Season...
From youtube.com


WIKIZERO - MOMBAR
Mombar (in ِArabic:ممبار) or sheep fawaregh 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 …
From wikizero.com


MOMBAR - WIKIPéDIA
Mombar (ing Arab : ممبار) utawa fawaregh minangka salah sawijining olahan jenis Arab sosis sajian utamané misuwur ing tanah Mesir . [1] [2] Syria , [3] Algeria, Tunisia [4] lan Libya [5] …
From jv.wikipedia.org


MOMBAR MAHSHY (STUFFED BEEF SAUSAGE)
Nov 24, 2017 - The recipe for an Egyptian Mombar Mahshy (Stuffed Beef Sausage), including ingredients and cooking tips
From pinterest.com


RECIPE | LEBANESE STUFFED COURGETTES (KOUSA MAHSHI)
2020-07-05 Add the sumac and the courgette flesh and allow the mixture to come to a slow simmer. Mix the mince and rice together and add the nutmeg, salt and pepper. Mix well, using …
From timeslive.co.za


14 BEEF SAUSAGE RECIPES YOU CAN TRY TONIGHT - THE RUSTY SPOON
13 13. Sausage Tray Bake. 14 14. Beef Bangers And Mash. While sausages may have a reputation for being cheaper meat, there are tons of ways to elevate your dish using sausage, …
From therustyspoon.com


MOMBAR (TRADITIONAL SAUSAGE) (FROZEN) – BELHANA.CA
Mombar is a traditional Sausage, also known as Fawaregh, Qubawat, or Usban. It is made of a natural casing stuffed with a rice and meat mixture. Ingredients: Natural Casing (Beef), Rice, …
From belhana.ca


STUFFED SAUSAGES RECIPE | STAY AT HOME MUM
2013-12-29 Heat oil in frypan and add onion, garlic, mushrooms and diced bacon. Gently fry until browned. Squeeze a strip of tomato sauce along the center of each sausage and top with …
From stayathomemum.com.au


MAHSHY MOMBAR RECIPES | RECIPEBRIDGE RECIPE SEARCH
1 Mahshy Mombar Recipes From 1 Recipe Websites. View: tile; list; Mombar Mahshy (stuffed Beef Sausage)
From recipebridge.com


MOMBAR MAHSHY | RECIPE | FAKEAWAY RECIPES HEALTHY, EGYPTIAN …
Jun 23, 2019 - Egyptian beef and rice sausage. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


MOMBAR EGYPTIAN RECIPE VEAL INTESTINE STUFFED RICE # ... - YOUTUBE
INGREDIENTSVeal intestine nicely cleaned2 cups of egyptian rice2 large onion3 medium tomato3 - 4 garlic cloves(HINT- be generous more tomatoand onion) HERBS-...
From youtube.com


MAKE BEEF SAUSAGE YOURSELF – VERY TASTY AND EASY TO MAKE
1. Cut your meat and back fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be. 2. Put the meat in the …
From wurstcircle.com


MOMBAR - WIKIPEDIA
Kofta, Kersha, Kaware. Cookbook: Mombar. Mombar in the Egyptian style. Mombar (in ِ Arabic: ممبار) or sheep fawaregh (in ِ Arabic: فوارغ) is a kind of Arab sausage dish especially popular in …
From en.wikipedia.org


MOMBAR RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Mombar Recipe are provided here for you to discover and enjoy ... Cabbage Roll Soup Recipe Taste Of Home Philips Soup Recipe Cuisinart Soup …
From recipeshappy.com


STUFFED SAUSAGE RECIPES - CREATE THE MOST AMAZING DISHES
In a separate bowl mix together fire roasted tomatoes, garlic powder, oregano and chipotles. Place chipotle sauce on the bottom of a 8"X5" baking dish. Slice each sausage vertically and …
From recipeshappy.com


GROUND BEEF AND SAUSAGE STUFFED BELL PEPPERS RECIPES
2022-05-20 minced onion, lean ground beef, low fat ricotta cheese, fresh mozzarella cheese and 5 more Slow Cooker Stuffed Bell Peppers GloriaKersh white rice, pinto beans, bell peppers, …
From yummly.com


ENWIK > MOMBAR
The main ingredients in mombar are beef sausage meat, rice, tomatoes, onion, garlic, coriander, oil ... The mixture is stuffed into sheep intestines or commercial sausage casings and then …
From enwik.org


HOW TO MAKE BEEF SAUSAGES AT HOME - FURIOUSGRILL.COM
2021-08-13 Cut the additional fat into cubes, and add them to the mixture. Mix the seasonings together, and sprinkle over the beef and turn the meat to coat the cubes. Place the bowl in the …
From furiousgrill.com


RICE STUFFED VEGGIES AKA MAHSHI - AMIRA'S PANTRY
2013-03-16 Make the rice mixture: In a pot over medium heat, add oil and then sauté onions until translucent for about 2-3 minutes. Add the tomato sauce and paste. Stir to dissolve …
From amiraspantry.com


HOT EATS AND COOL READS: GROUND BEEF AND MOZZARELLA CHEESE …
2012-09-03 Ground Italian Sausage or a mixture of ground beef and Italian sausage; V8 or Spicy V8 instead of tomato juice; add crushed red pepper to the ground beef for a kick; use …
From hoteatsandcoolreads.com


SAUSAGE RECIPES - MEATS AND SAUSAGES
Manual knives and grinder knives must be sharp to produce clean cuts, however, if meat and fat is not cold, the cuts will be smeared. Mixing. Mix (forcefully knead) meat well with salt, sodium …
From meatsandsausages.com


BANANA BUTTER CANNING RECIPES
Make and share this Banana Butter recipe from Food.com. Provided by Martina. Categories Tropical Fruits. Time 30m. Yield 4 half pints. Number Of Ingredients 6. Ingredients; 1 cup …
From recipes.servegame.org


MOMBAR: AN EGYPTIAN LABOUR OF LOVE | SBS FOOD
2020-08-05 Preparing the dish is a labour of love. The intestines of cows or sheep are thoroughly cleaned, turned inside out, rinsed, soaked in a vinegar solution and brined. Nicola's …
From sbs.com.au


39 HOMEMADE IDEAS | FOOD, RECIPES, COOKING RECIPES
Oct 3, 2021 - Explore Hillary Ellis's board "Homemade ideas" on Pinterest. See more ideas about food, recipes, cooking recipes. Pinterest. Today. Explore. When the auto-complete results …
From pinterest.co.uk


STUFFED PEPPERS WITH SAUSAGE AND GROUND BEEF RECIPES
2022-05-20 oil, bell pepper, carrots, peas, salt, garlic, ground beef, onion and 2 more
From yummly.com


Related Search