Libyan
Usban
Libyan usban is a hand-stuffed sheep casing filled with rice, lamb offal, herbs, and warm spices, then simmered until tender. The finished sausages are sliced and served with their red, aromatic broth.
Ingredients
- Cleaned sheep intestine casing1.5 meters
- Coarse salt3 tbsp
- White vinegar or lemon juice3 tbsp
- Short-grain rice, rinsed and drained1/2 cup
- Lamb liver, finely diced100g
- Lamb heart or lean lamb meat, finely diced100g
- Lamb fat or fatty lamb trimmings, finely diced50g
- Onion, finely chopped1 small
- Fresh parsley, finely chopped1/3 cup
- Fresh cilantro, finely chopped1/4 cup
- Fresh dill, finely chopped2 tbsp
- Cooked chickpeas1/3 cup
- Tomato paste2 tbsp
- Olive oil3 tbsp
- Libyan bzaar spice blend1 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Cayenne pepper or hot paprika1/2 tsp
- Dried mint1 tsp
- Salt1 tsp, plus more to taste
- Black pepper1/2 tsp
- Water or light lamb stock4 cups
- Bay leaf1
Method
- Turn the sheep intestine casing inside out, rub it thoroughly with coarse salt and vinegar or lemon juice, rinse well, then repeat until it smells clean.
- Turn the casing back the right way, rinse again, and soak it in cold water while you prepare the filling.
- In a bowl, combine the rinsed rice, diced liver, diced heart or lamb, lamb fat, half the onion, parsley, cilantro, dill, chickpeas, 1 tablespoon tomato paste, 1 tablespoon olive oil, bzaar, turmeric, cinnamon, cayenne, dried mint, salt, and black pepper.
- Mix the filling by hand until the rice, herbs, meat, and spices are evenly distributed.
- Tie one end of the casing securely with kitchen string.
- Using a small funnel or your fingers, fill the casing loosely with the rice mixture, leaving room for the rice to swell during cooking.
- Tie the stuffed casing into 2 or 3 short sausage lengths, then prick each one lightly in several places with a needle to prevent bursting.
- Heat the remaining 2 tablespoons olive oil in a pot over medium heat and cook the remaining onion until softened.
- Stir in the remaining 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly.
- Add the water or light lamb stock and bay leaf, then bring to a gentle boil.
- Lower the usban into the simmering broth, reduce the heat to low, cover partly, and simmer gently for about 2 hours until the casing is tender and the rice inside is fully cooked.
- Turn the usban once or twice during cooking and add a little hot water if the broth reduces too much.
- Remove the usban, let it rest for 5 minutes, then slice thickly and serve with spoonfuls of the red broth.
Common questions
What can I substitute for sheep intestine casing in Usban if I can’t find it?
Hog casings are the closest easy substitute and usually work well for this style of stuffed sausage. If you want to avoid casing, spoon the filling into a well-oiled baking dish and bake it covered, though the texture will be less traditional.
How long does Usban take to cook, and how do I know it’s done?
Simmer gently or steam until the rice is tender and the stuffing is cooked through, usually about 60–90 minutes depending on thickness. It’s done when the casing feels firm but not tight, and a test piece shows no hard rice.
What are the most common mistakes when making Usban?
Overfilling the casing is the biggest mistake, because the rice expands and can burst the sausage. Also avoid boiling hard, which can split the casing. Keep the filling loose, prick lightly, and cook at a gentle simmer.
Can I make Usban ahead of time or freeze it?
Yes. You can stuff it a few hours ahead and refrigerate it, covered, before cooking. For freezing, freeze the raw stuffed sausages well wrapped for up to 2 months, then thaw in the fridge before cooking for best texture.
What should I serve with Usban?
Usban is usually served hot with bread, a simple salad, or yogurt on the side to balance the rich filling. A squeeze of lemon and extra tomato sauce or broth from the cooking pot also works very well.