* Crossposted in RECIPES
* Crossposted in COOKING
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* Crossposted in GOURMET
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Mumbar Smoka ( Rice and meat sausage in Tomato Sauce )
 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    Cans Tomato Paste 12oz
      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. 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, also add the tomato paste in
  at this time and 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. Serve in
  large deep bowls with plenty of warmed pita pocket bread and lemon
  slices for those who like a lemony flavor.
  Enjoy,
  - Steve -
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