EgyptianEgyptian Mombar (Stuffed Beef Casings)
Cleaned beef casings loosely filled with rice, tomato and plenty of fresh herbs, simmered until the rice is cooked, then fried until the skin is crisp and golden brown. A festive Egyptian dish for Ramadan and Eid.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cleaning
30 minutesTurn the beef casings inside out by pushing the handle of a wooden spoon through them, rub them well with the flour and vinegar, then rinse under running water inside and out until they smell clean. Cut them into 40 cm lengths.
Success cueClean, pale casings with no smell.
Watch outClean the casings thoroughly inside and out; this is a food-safety step, not only for taste.
- 02
Filling
15 minutesRinse the Egyptian rice and mix it with the grated tomatoes, tomato paste, finely chopped onion, parsley, cilantro, dill, dried mint, chopped green chilies, cumin, 10 g of the salt, the black pepper and the oil.
Success cueA wet, red, herb-flecked rice filling.
- 03
Stuffing
30 minutesTie one end of each casing, fill it loosely through a funnel to two-thirds full, pressing the rice down gently, and tie the other end.
Success cueSoft, loosely filled casings.
Watch outOverfilled mombar bursts while it cooks; the rice swells to fill the space.
- 04
Boiling
45 minutesGentle simmerPut the mombar in a wide pot with the water, the bay leaves, cardamom and the rest of the salt. Prick each piece in a few places with a needle, bring to a boil and simmer for 40 minutes, until the rice is cooked.
Success cuePlump, firm mombar with cooked rice inside.
- 05
Drying
12 minutesLift out the mombar, let it drain and dry for 10 minutes, then cut it into 5 cm pieces.
Success cueDry pieces with the rice showing at the cut.
- 06
Frying
20 minutesHigh heatHeat the frying oil to 180°C and fry the pieces a few at a time for 3 to 4 minutes, until the skin is crisp and golden brown. Drain on a rack.
Success cueCrisp, shiny, golden-brown skin.
Watch outHot oil burns badly; keep children away and never leave the pan.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Pricking the mombar before boiling lets steam escape, so it cooks plump without splitting.
- • Buy mombar already cleaned from the butcher if you can, and still rinse it well at home.
- • Dry the pieces well before frying so the oil does not spit.
Common mistakes
- • Overfilling the casings, which burst as the rice swells.
- • Rushing the cleaning, which leaves a strong smell.
- • Frying wet pieces, so the oil spits.
Substitutions
- • Instead of beef casings: lamb casings, which are thinner; simmer them for 30 minutes
- • Instead of frying: baking at 220°C for 25 minutes, turning once, brushed with oil
- • Instead of dried mint: a few fresh mint leaves, chopped
Serving ideasServe hot with lemon wedges and a green salad.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Where do I buy mombar?
From butchers, especially before Ramadan and Eid. Many sell it already cleaned and cut.
Why did my mombar burst?
It was overfilled or not pricked. Fill it only two-thirds full and prick it before boiling.
Can I bake it instead of frying?
Yes. Brush the boiled pieces with oil and bake at 220°C for about 25 minutes, turning once, until crisp.
Can I freeze it?
Yes, after boiling. Cool it, freeze it for up to a month, thaw it in the fridge and fry it.
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