Mumbar — Turkish Stuffed Lamb Intestine Grilled over Coals

Turn the intestine inside out by folding one end over and running water through it. Spread it on a work surface and scrape the entire inner surface with the back of a knife until the gray layer is completely removed. Rub with a handful of coarse salt and 2 spoonfuls of flour, then rinse under cold running water until the water runs clear. Turn it right-side out again.

Sauté the finely chopped onion in butter until translucent. Add the tomato paste and cook until its raw aroma is gone. Add the grated tomato, rinsed rice, black pepper, Turkish red pepper flakes, allspice, dried mint, and salt. Add the hot water and cook until half of it has been absorbed; the rice is intentionally left half-cooked so it can finish during boiling.

Tie one end of the intestine tightly with string. Fill it with a funnel or a wide-mouth spoon, occasionally stroking the intestine by hand to move the filling along. Stop when it is two-thirds full and tie off the other end. Cut long lengths into 20 cm sections, tying between each section so they are easier to turn.

Arrange the mumbar side by side in a wide pot. Add enough cold water to cover them, the halved onion, bay leaf, and a pinch of salt. When the water starts to boil, prick each section several times with a needle so built-up steam can escape and the casing does not burst. Simmer until the rice is fully swollen.

Drain the boiled mumbar and let it cool to room temperature; a hot piece can fall apart when placed over coals. Grill 15 cm above glowing coals with no active flame, turning often. Remove it when the casing is brown and sounds dry when tapped with a finger. Slice, squeeze lemon over it, and serve hot.