Have you ever searched for “The Story of the Mumbar Eaters”, what is its origin, history, and what is its name in your country? If you find all these questions in your mind, join today’s journey. This recipe presents you the main dish that everyone likes to eat in the month of Rmadan, and today, we present to you a story of food from the countries of the Arab world, and it may be one of the dishes on your trip during the holy month. The name of this recipe is Egyptian Eid Mumbar (Mombar) that has different names, but in the end it is one of the fatty meals that Ramadan should not pass without it in any Arab country. This recipe decorates the Iftar table with its delicious shape and shiny golden color. In Egypt, this meal is known as “mambar”, while in Syria it is known as “kabbawat or sundwans”, and in Tunisia, Algeria and Libya it is known as “asban”. Egyptian Eid Mumbar (Mombar) is the small intestines of sheep or cows, which are stuffed with a mixture of rice and various spices. Each Arab country has its own unique way of preparing this hearty meal. The origin of the mumbar is the Sinai Bedouin tribes in Egypt monopolize the patent for this delicious food, as it started from the Egyptian Bedouins and from there spread to the Levant, the Maghreb and the Gulf. Despite this, it has its origins in Western and Mexican cuisine.
Egyptian Eid Mumbar
- 2 Pounds of white rice
- 2 Pounds of onions
- 2 pounds of tomatoes
- 1 Red bell pepper
- 1 green bell pepper.
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of black pepper
- 1 teaspoon of mixed spices
- 1/2 cup of vegetable oil
- 1 bunch of parsley
- A few bay leaves
- A pinch of cinnamon.
- Finely chop the parsley; then soak the rice for about two hours.
- Finely chop the onion and the tomatoes.
- Chop the peppers finely.
- Put the rice in a large bowl and add all kinds of chopped vegetables with salt, black pepper, allspice, fine cumin
- Add the vegetable oil and mix very well together; then cut the mumbar into the same lengths
- Stuff the mumbar with the rice and the chopped vegetables; then set everything aside
- Put a large saucepan with the bay leaves and the cinnamon and bring to a boil
- Put the mumbar in the saucepan and cook for about 20 minutes or until everything is very well cooked
- Remove the mumbar from the water and brush with a little quantity of oil and sauté until everything is very well browned Serve and enjoy your dish!
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