Mumbar

Mumbar is a dish native to the Southeastern Anatolia Region of Turkey. It is a widely consumed flavor especially in provinces such as Gaziantep, Şanlıurfa, Mardin and Adana. Mumbar is a dolma made from lamb intestines. It is filled with ingredients such as rice, minced meat, onions, spices in the intestine and then cooked and served. Mumbar is often a preferred dish for special occasions, weddings and traditional events. Mumbar, which is a part of the rich culinary culture of the Southeastern Anatolia Region, is one of the local delicacies of this region.

Here is a detailed mumbar recipe:

Ingredients:

• 500 grams of lamb intestines
• 250 grams of minced meat (veal or lamb)
• 1 cup rice
• 1 onion (finely chopped)
• 2 tablespoons butter or oil
• 1 teaspoon pepper paste
• Half a teaspoon of black pepper
• Half a teaspoon of cumin
• Half a teaspoon powdered red pepper
• Salt (you can adjust it according to your taste)
• Hot water

Preparation:

1. Thoroughly clean the lamb intestines. Remove the membranes and excess fat inside. Then clean it by washing it with plenty of water and take it to a container.
2. Wash and strain the rice. Melt the butter or oil in a pan. Add the finely chopped onions and fry until pink.
3. Add the minced meat to the roasted onions and fry until they drop the minced meat broth and pull out.
4. Add the washed rice to the roasted minced-onion mixture. Add the salt, pepper, cumin and powdered red pepper and fry until the rice is drained.
5. Remove the prepared internal mortar from the heat and let it cool.
6. Fill the cooled internal grout into the intestines. Do not fill the intestines completely, leave some space because the rice will swell as it cooks.
7. Tie the filled intestines with thread from both ends and close them tightly, pressing a little on them.
8. In the saucepan add the pepper paste and a little oil. Roast the paste and let it take color.
9. Place the intestines in the saucepan and add enough hot water to pass over them.
10. Close the lid of the saucepan and cook over medium heat for about 45-60 minutes. Wait until the intestines are well softened and the rice is cooked.
11. Remove the cooked candlesticks from the pot, slice them and serve.

Approximate Nutritional value for this recipe is as follows (an example calculation may be deviations in the values)

These values may vary according to the quantities of ingredients in the recipe and the amount of oil used. In addition, the cooking method and other ingredients used can also affect their nutritional value. Therefore, it would be more accurate to obtain the exact values by making measurements or by looking at the information indicated on the packaging of the materials.

Bon Appetit Erhan Arda

Eat Well, Be Happy, Love Food
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