Turkish cuisine · Meat & Kebab

Stuffed Lamb Casings

Lamb casings filled with rice, ground meat and pepper paste, boiled and then pan-fried until crisp.

Ingredients · for 4 servings

• 500 g lamb casings, cleaned
• 250 g long-grain rice
• 300 g ground lamb
• 2 onions
• 2 tbsp pepper paste
• 1 tbsp tomato paste
• 1 tsp isot pepper
• 1 tsp allspice
• 2 tbsp oil
• 2 lemons
• Salt, pepper

Instructions

1. Rinse the lamb casings inside and out several times under running water, rub with the juice of one lemon and salt for 15 min., rinse clear again and cut into pieces about 30 cm long.
2. Soak the rice in warm salted water for 30 min. and rinse thoroughly; finely dice the onions.
3. Thoroughly mix the rice, ground lamb, onions, pepper paste, tomato paste, isot pepper, allspice, salt and pepper with 100 ml water into a moist, well-seasoned filling.
4. Using a funnel, fill the casing pieces only two-thirds full — the rice swells during cooking — tie both ends firmly and prick the sausages several times with a needle.
5. Poach in plenty of salted water over low heat for 45–50 min. uncovered, not at a rolling boil, or they will burst, then remove and let drain and cool for 15 min.
6. Heat the oil in a pan and fry the sausages for 8–10 min., turning several times, until crisp all over; cut into pieces and serve with wedges of the second lemon.