Tunisian Eid Al Adha Osban (Usban) is one of the most popular Tunisian delicacies, which is characterized by its high nutritional value because it contains numerous nutrients. The preparation of this recipe is linked to Eid al-Adha, as it requires the availability of meat in large quantities . Osban (Usban) is the most prominent dish that distinguishes Tunisian cuisine, and the Tunisian mother is keen to cook it on the day of Eid al-Adha, despite the great effort it requires . The Osban, which was mentioned in the history references in the 13th century AD, remains one of the dishes that show the skill and skill of Tunisian women and their ability to employ the various parts of the Eid sacrifice in their place. The nerves consist mainly of the zygotes, which are all that is found in the ram’s belly, such as the lungs, liver, and intestines, which are cleaned and cut into small pieces, and vegetables (parsley, garlic, and onions) and various spices and spices are added to it. All these ingredients are mixed to prepare the Obsban.
Tunisian Eid Al Adha Osban (Usban)
Ingredients
- Ingredients for the pouches:
- 1 stomach of lamb
- 1 Liver of lamb
- 1 Pound of minced lamb or beef
- 1 cup of chickpeas
- 1 Finely chopped onion
- 4 cloves of garlic
- 2 cups of cooked rice
- 2 teaspoons of tomato paste
- 1 bunch of parsley
- 1 bunch of cilantro
- 2 tablespoons of dry mint ground
- 1 teaspoon of sweet paprika
- 1 teaspoon of ground caraway
- 1 teaspoon of cumin
- 1 teaspoon of ground black pepper
- 2 tsp of Ras el Hanout
- 1 Pinch of salt to taste
- Ingredients for the sauce:
- 1 Tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 3 to 4 cloves of garlic
- 1 1/4 cups of oil
- Optional: 1 Cup of chickpeas
- Finely chopped parsely
- Finely chopped cilantro for garnishing
- 1 Pinch of salt and 1 pinch of pepper to taste
Instructions
- For the cleaning:
- Start by boiling a large pot of water over a medium-high heat
- Wash the stomach of the lamb very well with the help of the cold water; making sure that you remove any debris very well
- Once the water starts boiling, put the stomach into the water a few times; but make sure not to burn your hands; this step of boiling water will help you to firm up the stomach of the lamb and will facilitate the process of cutting
- Now scrap the inner part of the stomach; make sure to remove the grey lining; then keep the dipping the scrapping until the stomach of the lamb becomes white
- Now cut the stomach of the lamb into the size you desire.
- With the help of a needle and a butcher twine, sew the stomach into the shape of a pouch.
- For the filling:
- Start by cutting the liver, and the lungs into small pieces; then finely chop the onion and the garlic
- Chop the herbs fine
- Place all of your ingredients in a large bowl, and mix all very well
- Now, wear gloves and gently fill the pouches with the filling, make sure each pouch is filled very well
- Carefully sew close all the pouches.
- Now the Osban is ready for you to cook in a sauce; it is better to use a pressure cooker for that:
- So to cook the sauce; sauté the garlic and the onion in the oil.
- Add all the spices, the tomato paste, the chickpeas and the pouches.
- Now add in enough quantity of water to cover the pouches.
- Cover with a lid and cook until everything becomes tender for about 30 to 35 minutes.
- Serve and enjoy your Osban
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