Ingredients
3 thin intestines (with no hole)
700gr minced beef
1 large onion-grated
160gr rice –washed and drained
750ml (3/4 litre water)
2-3 tablespoon salt
3 tablespoon parsley –finely chopped
2 large ripe tomatoes –peeled and chopped
1 tablespoon tomato paste
100 ml cooking oil
Vinegar
How to clean the instestines:
Wash all the three pieces under cold water. To clean the inside , take one piece and hold one of the ends with one hand then with the other hand start turning inside out. Fill the intestine with water, so that it runs out like a long sausage. The fatty outside is now in. Do all the three pieces in the same way.
Wash them again with cold water than rub in some flour, so that all the thick mucuous is rubbled out of them, then wash again . Lastly clean with lemon juice and vinegar.
For the Filling:
Grate one large onion , the tomatoes and parsley . wash and drain the rice. Add all into the minced beef, together with tomato paste, 2 tablespoons salt, and ¾ litre of water . mix all the ingredients well .
Preparation:
Turn all the intestine inside out in the same way. Then with a special funnel which has a large mouth (made for this purposed) fill the intestine with the prepared filling and tie the ends with a thick string. Put all the stuffed intestines into a cooking pot. Fill with cold water just to cover all. Add 2 teaspoons of salt. Bring to boil and simmer 30 -45 minutes.
In the middle of the cooking time, make holes on each intestine with a skewer, so that all the air escapes. When cooked, take them out of the water and drain.
Keep ¾ litre of the hot cooking water separately . The rest can be used in making soups or in cooking. Then fry the bumbars ( intestines) until brown all over, without damaging them . After flying , take them out and serve warm.
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