Kroush_and_kabwat #lamp_tripe #lamp_intestines (sausages).
You can cook Kroush_and_kabwat
#lamp_tripe
#lamp_intestines (sausages) using 15 ingredients and 23 steps. Here is how you cook it.
Ingredients of Kroush_and_kabwat #lamp_tripe #lamp_intestines (sausages)
- Prepare 3 of kroush(lamp tripe) (lamp stomach) 6 kabawat(lamp intestines.
- Prepare of for cleaning kroush & kabawat:.
- Prepare 2 of lemons.
- Prepare 2 tablespoons of salt.
- Prepare 1/2 (1 cup) of rose water.
- You need of Filling quantities:.
- It's 600 g of minced meat.
- You need 3 cups of Egyptian rice.
- Prepare 4 of large onions chopped in to small cubes.
- You need 1/2 (1 cup) of chickpeas (Pre-soak overnight).
- It's 1/4 cup of rose water.
- It's 1/4 cup of ghee.
- Prepare 1/4 cup of roasted pine nuts (roasted in ghee).
- You need 1 teaspoon of seven spices.
- You need 1 teaspoon of salt.
Kroush_and_kabwat #lamp_tripe #lamp_intestines (sausages) instructions
- How to clean kroush : clean from dirt, fluctuate to the inside, take off excess fat,then, return it to it's first condition (first face)..
- In a suitable pot,add sufficient amount of water..
- When water comes to boiling point, dip one kroush piece at a time for about a minute, then lift from boiling water..
- Place it on a smooth surface, peel the outer surface crust (dark in colour),with a non sharp knife, taking care not to tear..
- Same procedure is done with the remaining quantity..
- Cleaning of kabawat(sausages): Kabawat are covered with vescous material, when dipped in hot water this material turns thick..
- Continue the same procedure as was done with kroush, dip each kabawat piece in hot water and remove the vescous material with a non sharp knife..
- Until all have been cleaned..
- Place kroush and kabawat in a deep bowl, rub all the pieces with lemon slices and salt using your hands..
- Wash thoroughly,with water until completely clean..
- Rinse them and re-soak in rose water for some time..
- Kabawat filling: Wash rice and drain well, add minced meat, spices,chopped onions,roasted pine nuts, salt and rose water..
- Mix all ingredients together well, untill meat is tightly packed with rice..
- Kroush filling is the same as kabawat filling is,only adding the chickpeas to the filling..
- Stuff kroush untill ¾ of their size is filled..
- Sew around the edge using a needle and thread tightly..
- Cooking method: after sewing kroush and kabawat,arrange the filling with your hands..
- Place them in a suitable cooking pot,and immerse with water..
- Add onions(chopped into large pieces), cinnamon sticks, cardamom and salt..
- Keep at high heat until boiling point before reducing the heat. Leave on a low temperature until cooked..
- Kroush and kabawat are served hot,with yougurt or in it’s own broth..
- Kabawat can be also fried in ghee,or greased with yougurt, in an oven to grill until they are gold in colour..
- By:Basma Obeid.
