Mombar has a huge following in Egypt, yet nobody makes it every day because it takes effort and patience. Done right, it comes out in rings that are crisp outside and soft inside, with a taste you do not forget.
What is mombar?
Mombar is lamb or beef casing, cleaned very thoroughly and stuffed with a rice filling. It is a dish of feasts and seasons in Egypt, often made beside mahshi since the filling is similar.
The filling
Much like Egyptian mahshi filling:
- Egyptian rice.
- Tomato and onion.
- Herbs: dill, parsley, coriander.
- Egyptian spices and ghee.
It is never filled to bursting, because the rice swells.
Cooking: simmer, then fry
- The mombar is simmered in a seasoned broth until the rice is cooked.
- It is left to cool a little and cut into rings.
- Finally it is fried in oil or ghee until golden and crisp.
That crunch is what separates good mombar from ordinary mombar.
Cleaning comes first
The key step is cleaning: the casing must be washed, turned and cleaned very thoroughly before stuffing. That is why many people prefer to eat it at a restaurant that knows how to make it.
What it is eaten with
Mombar is served as a starter or beside grills and mahshi, with tahini or salad, and often appears on sharing platters beside hawawshi and chicken.
Mombar at Rokn Warda
At Rokn Warda in Al Khobar we serve mombar stuffed with rice, herbs and vegetables and browned to golden. Order it from the menu for delivery in Al Khobar and Dammam, or try it in our dining room beside mixed mahshi. If you love Egyptian stuffed dishes, read mahshi the Egyptian way.
