Stuffed Sheep Sausages (Mumbar Dolması)
Intresting recipe
Equipment
- Oven
- Pressure cooker
- bowl
- Knife
Ingredients
- 1 kg lamb intestine
- 300 gram meat cubes
- 1 cup bulgur
- 1/2 cup rice
- 1 tablespoon tomata paste
- 2 cloves garlic
- 1/2 parsley
- 2 tablespoon oil
- 1 lemon
- 1 tablespoon dried mint
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
Instructions
- First, wash the intestines in a tap by turning them upside down so that water runs through them.
- Then rub the intestines with salt, lemon and leave it for half an hour so that the smell does not remain in the intestines
- Wash the rice and bulgur and put them in a bowl. Add tomato paste, chopped parsley, garlic, dried mint, red pepper flakes, black pepper and salt.
- Prepare the stuffing by mixing. Grab one end of the intestine between your thumb and forefinger.
- While the intestine is empty, insert the outer part of the intestine a couple of times with the index finger of the other hand.
- Then fill the mortar with the help of your fingers. As you fill the mortar, push it in with your finger.
- Continue filling all the guts in the same way. After the stuffing is finished, sew the two ends with needle and thread.
- Otherwise, it will overflow while cooking with rice and bulgur inside and its taste will deteriorate.
- Wash the intestines in this way for the last time and put them in the pressure cooker.
- Add the cold water and the juice of 1 lemon to cover it and let it boil.
- After boiling, cook for an average of 20-25 minutes on low heat and make it ready to serve.
- If you want, you can heat 1 spoon of pepper paste and add it by making a sauce on it. Bon Appetit!