A hearty dish of lamb intestines stuffed with rice, boiled, and served with garlic yogurt sauce. This traditional one-pot meal should be filled loosely because the rice expands as it cooks.
Sauté the onion in butter, add the rinsed rice, and toss with black pepper. Cook briefly.
Loosely fill the cleaned intestines with the rice mixture and tie the ends with kitchen string; remember that the rice will expand as it cooks.
Cook the stuffed intestines in boiling water for about 50–60 minutes.
Mix the yogurt with the crushed garlic and salt, then drizzle it over the boiled mumbar and serve.
Important: Fill the intestines loosely because the rice will expand as it cooks; otherwise, they may split while boiling. Allergen: This recipe contains dairy (yogurt).
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