A traditional Southeastern Turkish offal dish made by stuffing lamb intestine with seasoned rice, boiling it, and then frying it. The richly spiced filling and crisp casing make this a distinctive dish for special meals.
Scrub the cleaned large intestine thoroughly with rock salt and lemon, then rinse well with plenty of water. Turn it inside out and rinse once more, then drain.
Heat the vegetable oil in a pan and sauté the chopped onion. Add the pastes and stir until their raw aroma cooks off. Add the rinsed rice, Turkish red pepper flakes, black pepper, allspice and salt; cook for 3 minutes, then let cool until just warm.
Loosely fill the intestine with the mixture, leaving room for the rice to expand. Tie it at intervals or secure the ends with kitchen twine. Important: Do not overstuff it, or it may burst during cooking.
Bring water to a boil in a large pot with a spoonful of tomato paste and some salt. Add the stuffed intestine and simmer over low heat for about 45 minutes, until the rice inside is tender. Pierce the cooked intestine in several places with a needle.
Heat the vegetable oil in a pan and fry the boiled stuffed intestine until browned on all sides. Caution: Make sure the filling and casing are fully cooked. Slice and serve hot.
Important: Do not pack the filling tightly into the intestine; the rice expands as it cooks, and an overfilled casing may burst. Tie the ends securely with kitchen twine or toothpicks. Caution: The offal and rice must be fully cooked. Boil the stuffed intestine in seasoned water until the rice is tender, then fry it. Contains a spicy filling. Nut-free and gluten-free.
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