Iraqi
Mumbar
Iraqi mumbar is sheep intestine stuffed with spiced rice and lamb, simmered until tender, then fried until the casing turns crisp and golden. It is usually served hot with lemon, pickles, and the savory cooking juices on the side.
Watch it madeCook With Lina and Sana · 7:16
Ingredients
- Cleaned sheep intestines60-70 cm
- Short-grain rice, rinsed and drained3/4 cup
- Minced lamb150g
- Onion, finely grated1 small
- Tomato, finely chopped1 small
- Parsley, finely chopped2 tbsp
- Tomato paste1 tbsp
- Vegetable oil3 tbsp
- Iraqi baharat1 tsp
- Ground cumin1/2 tsp
- Ground turmeric1/2 tsp
- Black pepper1/2 tsp
- Salt1 1/2 tsp, divided
- Dried mint1/2 tsp
- Lemon juice2 tbsp
- White vinegar3 tbsp
- All-purpose flour2 tbsp
- Garlic cloves, lightly crushed2
- Bay leaf1
- Green cardamom pods3
- Water or light lamb stock4 cups
- Lemon wedges, for serving2
Method
- Turn the sheep intestines inside out if needed, rub well with flour, 1 tablespoon vinegar, and 1/2 teaspoon salt, then rinse under cold running water.
- Repeat the cleaning with the remaining vinegar and plenty of water until the intestines smell clean, then drain well.
- In a bowl, mix the rinsed rice, minced lamb, grated onion, chopped tomato, parsley, tomato paste, 1 tablespoon oil, baharat, cumin, turmeric, black pepper, dried mint, 1 teaspoon salt, and 1 tablespoon lemon juice.
- Tie one end of each intestine length with kitchen string, then stuff loosely with the rice mixture, filling only about two-thirds full so the rice can expand.
- Tie the open ends securely and prick each stuffed piece a few times with a thin needle to prevent bursting.
- Place the stuffed mumbar in a pot with the water or lamb stock, garlic, bay leaf, cardamom, and remaining lemon juice.
- Bring gently to a simmer, skim the surface, then cover and cook over low heat for 60 to 75 minutes, until the rice is tender and the casing is soft.
- Lift the mumbar from the pot and let it drain and cool for 10 minutes.
- Heat the remaining 2 tablespoons oil in a skillet over medium heat and fry the mumbar, turning carefully, until browned and crisp on all sides.
- Slice into thick pieces if desired and serve hot with lemon wedges and a little of the cooking broth.
Common questions
Can I substitute beef or chicken for the lamb in mumbar stuffing?
Yes. Finely minced beef works best as a direct swap; use chicken only if it’s very finely minced and add a little extra oil for moisture. Keep the seasoning the same, but don’t overpack the intestines because lean meat can make the filling dry.
How long does mumbar take to cook, and how do I know it’s done?
After the simmer starts, cook gently until the rice and meat are fully tender, usually about 45–75 minutes depending on thickness. It’s done when the rice is cooked through and the intestines feel tender, not chewy. Avoid a hard boil.
What are the most common mistakes when making mumbar?
The biggest mistakes are overstuffing, boiling too vigorously, and not pricking the intestines. Fill only about two-thirds full so the rice can expand. Also make sure the intestines are cleaned thoroughly; any residual smell will carry into the finished dish.
How should I store leftover mumbar?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water or stock so the rice doesn’t dry out. For longer storage, freeze after cooking for up to 2 months, ideally in portions.
What is the best way to serve mumbar?
Serve it warm with a squeeze of lemon, extra dried mint, and a side of plain yogurt or a simple salad. It also goes well with bread and pickles. Slice the pieces before serving if you want easier sharing at the table.