A filling recipe made by boiling rice-stuffed lamb mumbar (intestine) and serving it drizzled with garlicky yogurt sauce. In this traditional one-pot dish, remember to leave room for the filling since the rice expands during cooking.
Sauté the onion in butter, add washed rice, mix in black pepper, and sauté briefly.
Loosely fill the cleaned mumbar casings with the rice filling and tie the ends with string; keep in mind the rice will expand as it cooks.
Cook the stuffed mumbar in boiling water for about 50-60 minutes.
Mix yogurt with crushed garlic and salt, drizzle over the boiled mumbar, and serve.
Important: When stuffing the mumbar, fill it loosely since the rice expands as it cooks, otherwise it may tear during boiling. Allergen: this recipe contains dairy (yogurt).
When tying the ends of the tripe sausage with string, be careful not to tie it too tightly — you need to leave room for the rice to expand.
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