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We hope you got benefit from reading it, now let’s go back to kroush_and_kabwat #lamp_tripe #lamp_intestines (sausages) recipe. You can have kroush_and_kabwat #lamp_tripe #lamp_intestines (sausages) using 15 ingredients and 23 steps. Here is how you achieve that.
The ingredients needed to cook Kroush_and_kabwat
#lamp_tripe #lamp_intestines (sausages):
- Provide 3 kroush(lamp tripe) (lamp stomach) 6 kabawat(lamp intestines
- Provide for cleaning kroush & kabawat:
- You need 2 lemons
- Provide 2 tablespoons salt
- Take 1/2 (1 cup) rose water
- Prepare Filling quantities:
- You need 600 g minced meat
- Get 3 cups Egyptian rice
- Take 4 large onions chopped in to small cubes
- Get 1/2 (1 cup) chickpeas (Pre-soak overnight)
- Get 1/4 cup rose water
- Take 1/4 cup ghee
- You need 1/4 cup roasted pine nuts (roasted in ghee)
- Prepare 1 teaspoon seven spices
- You need 1 teaspoon salt
Steps to make Kroush_and_kabwat
#lamp_tripe #lamp_intestines (sausages):
- 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
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