Mombar Mahshy (Stuffed Beef Sausage)

• 1 kg beef cubes
• 5 ounces mastic grains
• 1 tablespoon oil
• 1 teaspoon salt and pepper
• 1 large parsley
• 1 kgs ground allspice
• 2 cups rice

1. 1. Mix stuffing ingredients and set aside in refrigerator.
2. 2. Prepare chitterlings (below).
3. 3. Tie one end of the chitterlings with ordinary cotton thread, fill
4. loosely with stuffing.
5. Shape like a sausage, by tying thread every 10 cm, again keeping the
6. filling very loose.
7. 4. Place in pot with mastic grains, cardamom seeds, and salt and pepper.
8. 5. Cover completely with water, and boil for 30-40 minutes; strain.
9. 6. Immediately, before serving, deep fry until golden brown.
10. 7. Removes threads, cut at intersections, sprinkle with salt and pepper,
11. and serve warm on a bed of parsley.
12. *Preparation of Chitterlings
13. 1. Take the amount needed of *beef chitterlings* and clean thoroughly by
14. opening the *mouth* of the chitterlings over the water tap and turn the
15. water on *full blast* for a few minced.
16. 2. Turn chitterlings inside out. Place on smooth surface and, with blunt
17. knife, scrape well, turning over on both sides to completely clean.
18. 3. Stir flour in water and rub each chitterlings in mixture.
19. 4. Rinse several times. Turn inside out again and rinse.
20. 5. The chitterlings is now prepared for stuffing.

grains, oil, salt, parsley, ground allspice, rice

Taken from www.epicurious.com/recipes/member/views/mombar-mahshy-stuffed-beef-sausage-50134338 (may not work)