-
1
Clean the Casing Inside-Out
20 minutes
Cold water rinse
Turn the casing inside-out under cold running water. Rub it all over with a handful of coarse salt, then rinse it with a splash of white vinegar and plenty of cold water. Repeat the salt rub and rinse until the water runs completely clear and there is no smell left, then turn the casing right-side out again and cut it into lengths of about 25 cm (10 in).
If the casing still smells after two scrubs, soak it for 10 minutes in cold water with a spoonful of vinegar, then rinse again — patience here is what makes the finished dish clean-tasting.
Done when: The casing is pale, supple and odourless, and the rinse water runs completely clear.
-
2
Mix the Rice Filling
10 minutes
No heat
Put the rinsed rice in a large bowl with the chopped tomatoes, onion, garlic, tomato paste, cumin, ground coriander, black pepper and 5 g of the salt. Add 30 g of the parsley, 20 g of the dill and all of the coriander leaves, then pour in 15 ml of the oil. Mix everything with your hands until the rice is evenly red and the herbs are spread through it.
Mix with your hands, not a spoon — you will feel any dry clumps of rice and break them up before they end up as hard spots inside the casing.
Done when: The rice is evenly coloured and every spoonful shows tomato, onion and green herbs.
-
3
Stuff and Tie the Links
20 minutes
No heat
Tie one end of a casing length closed with kitchen string. Using a funnel or your fingers, push the rice filling in loosely — fill only about two-thirds full, because the rice swells as it boils and an overfilled casing bursts. Tie the other end closed, leaving a little slack, and repeat with the remaining casing and filling.
Two-thirds full is the rule, not a suggestion — rice that has nowhere to swell will split the casing in the pot and spill into the water.
Done when: Each link feels loosely filled, like a soft sausage that gives when you squeeze it gently, with room for the rice to swell.
-
4
Boil Until the Rice Is Tender
50 minutes
Rolling boil at about 100°C (212°F)
Bring a large pot of water to a rolling boil with the remaining 3 g of salt. Lower the links in gently, in batches if needed, and keep the water at a steady boil. Cook for about 50 minutes, turning the links once or twice, until the rice inside is completely tender and the casing is soft. Lift a link out and cut it open to check — the rice must be fully cooked, with no hard white centre, and steaming hot through, at least 74°C (165°F) inside.
Do not prick the links while they boil — a pricked casing leaks rice into the water. If a link does split, lift it out and fry it anyway; it will still taste good, just less neat.
Done when: A cut link shows rice that is fully tender and fluffy, with no hard centre, and the casing is soft and pale.
-
5
Pan-Fry Until Crisp and Golden
15 minutes
Medium-high heat, oil about 175°C (350°F)
Drain the links well and pat them dry with kitchen paper — dry casing fries crisp, wet casing spatters and steams. Heat the remaining 60 ml of oil in a wide frying pan over medium-high heat until it shimmers. Fry the links in batches for about 3 minutes a side, turning once, until the casing is crisp, blistered and deep golden all over.
Do not crowd the pan — links that touch steam instead of frying. Fry in batches and keep the finished ones warm in a low oven while you fry the rest.
Done when: The casing is crisp and crackling, deep golden-brown all over, and the links are steaming hot through.
-
6
Rest Briefly, Then Serve Hot
2 minutes
Serve hot, above 60°C (140°F)
Lift the links out onto a paper-lined plate and leave them for 2 minutes so the casing stays crisp. Scatter the remaining parsley and dill over the top and serve at once, while the links are still crackling, with the lemon wedges on the side for squeezing over.
Mombar waits for no one — the crisp casing softens as it cools, so call everyone to the table before you start frying the last batch.
Done when: The links are steaming hot, the casing is still crisp, and the herbs are bright green on top.
auto_awesome Finishing Touches & Plating
Pile the links on a paper-lined plate, scatter the remaining fresh herbs over them and serve at once, while the casing is still crackling, with lemon wedges on the side for squeezing over.
Egypt
1h 15m
