Name: Mumbar (Rice-Stuffed Lamb Intestine)
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 800 g mumbar (lamb intestine), pre-cleaned; For cleaning: 4 liters water, 2 tablespoons vinegar, 1 teaspoon salt; 2 cups rice; 250 g ground meat (beef/lamb, optional); 2 onions; 2 tomatoes; 4 cloves garlic; 2 teaspoons ground red pepper; 2 teaspoons red pepper paste; 2 teaspoons dried mint; 2 teaspoons cumin; 2 teaspoons salt; 2 teaspoons black pepper; For cooking: 5 cups water, 1 teaspoon salt, 2 tablespoons butter (optional), 2 tablespoons pepper paste (optional)

Mumbar (Rice-Stuffed Lamb Intestine)

Dolmaya Rûviyan (Mumbar)

The intestine must be impeccably cleaned (rubbed with salt, flour and vinegar inside and out) or it will smell. Fill only about 80% full and tie the ends so it does not burst. A staple of Southeastern feasts and weddings.

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Method

Rinse the pre-cleaned intestines several times in vinegar-and-salt water, cleaning both inside and outside thoroughly.
Wash the rice well and drain.
Peel and grate the onions, tomatoes, and garlic on the fine side of a grater.
In a bowl combine the washed rice, ground meat, pepper paste, and spices.
Knead the filling for 5-6 minutes, then let it rest briefly.
Fill the intestines moderately with a funnel; do not overstuff, as they expand while cooking (about 80% full).
Tie both ends with string and rinse well with water.
Add 5 cups hot water and salt to the pot; optionally add paste and butter. Cook 35 minutes uncovered, then 15 minutes covered (50 minutes total); optionally finish 10 minutes at 200°C.
Use the cooking liquid as sauce; serve with chopped parsley and cumin.