Mombar Mahshy

The Egyptian beef and rice sausage.

Ingredients per 1000g (1 kg) of materials

Instructions

1. Grind beef through 1/4” (6 mm) plate.
2. Mix beef with all ingredients. Add flour and water and mix all together.
3. Stuff into sheep casings or 35 mm beef rounds.
4. Add 5 cardamom and 1 teaspoon of mastic* to a boiling water, lower the heat and cook the sausages in water at 80° C (176° F) for 40 minutes. Cool in cold water for 5 minutes, then briefly dry in air.
5. Refrigerate.
6. Cook before serving. Mombar Mahshy is usually fried until golden brown.
7. Note: * mastic is a resin obtained from the mastic tree (Pistacia lentiscus). Like other natural resins, it is produced in “tears” or droplets. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing, slightly pine or cedar-like flavor.