* Crossposted in RECIPES
* Crossposted in COOKING
* Crossposted in INTERCOOK
* Crossposted in GOURMET
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Mumbar ( Rice and meat stuffed sausage )
 Categories: Chaldean
      Yield: 10 servings
     10 lb Long Grain Rice
      5 lb Course ground chuck
      5 lb Stewing bones - for broth
      3 T  Allspice
      4 lg Bay leaves
           Salt & Pepper
      2 lb Lamb casings
      4    Cans Garbonzo beans
      5 qt Water
  :          First of all take uncooked (washed and drained) rice and
  meat, place in a large bowl, and add two tablespoons of salt one
  tablespoon of pepper and the allspice. Mix well, this is your
  stuffing mixture. Now you have to get the casings and clean them out,
  first flush them out with water then place them in a bowl with clean
  water to soak, and then flush out again to remove all of the
  preserving solution ( In the Middle East they use Yogurt to preserve
  the casings and then dry them ).  Fill the casings with the mixture,
  but remember that rice expands and at least doubles in size so be
  very carefull to not over fill the casings or you will have a real
  mess on your hands. Place stewing bones and any other meats into a 12
  qt.stock pot, add bay leaves and salt and pepper to taste, then bring
  to a boil. Then add the Mumbar ( Rice sausage ) to the pot, cook for
  about 20 to 30 minutes, then reduce heat and add the Garbonzo beans
  last. Check for seasoning, you may need to add a little more salt of
  pepper. Serve in large deep bowls with plenty of warmed pita pocket
  bread and lemon slices for those who like a lemony flavor.
  Hint: The Mumbar can also be added to the Pacha recipe remembering to
        add them in about half way through the cooking time since the
        Pacha Kebiats are larger and take a little longer to cook.
  Enjoy,
  - Steve -
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