Maslool, a traditional Middle Eastern dish, involves lamb intestines meticulously cleaned and stuffed with a flavorful mixture of rice, minced meat, and spices. This delicacy is a testament to culinary artistry, transforming humble ingredients into a gastronomic delight. Perfect for special occasions, Maslool offers a rich, savory taste that reflects the rich cultural heritage of the region.
Preparation and Cooking Times
- Preparation Time: 2 hours
- Cooking Time: 1 hour 30 minutes
- Total Time: 3 hours 30 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 stuffed intestine (approximately 150 grams)
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 18 grams
- Carbohydrates: 45 grams
- Fat: 10 grams
- Fiber: 2 grams
- Sodium: 450 mg
Ingredients
- Lamb intestines: 1 kg (2.2 pounds), cleaned and prepared
- Rice: 300 grams (1 1/2 cups)
- Ground lamb or beef: 300 grams (10.5 ounces)
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Tomato paste: 50 grams (3 tablespoons)
- Salt: 10 grams (2 teaspoons)
- Black pepper: 5 grams (1 teaspoon)
- Cumin: 5 grams (1 teaspoon)
- Coriander: 5 grams (1 teaspoon)
- Paprika: 5 grams (1 teaspoon)
- Fresh parsley: 30 grams (1/4 cup), chopped
- Olive oil: 30 ml (2 tablespoons)
- Lemon juice: 15 ml (1 tablespoon)
Method of Preparation
- Thoroughly clean the lamb intestines by rinsing them multiple times under cold water. Use salt and lemon juice to help remove any odor. Ensure the intestines are turned inside out for better cleaning.
- Soak the cleaned intestines in a bowl of water with additional lemon juice while you prepare the stuffing.
- In a large mixing bowl, combine the rice, ground meat, chopped onion, minced garlic, tomato paste, salt, black pepper, cumin, coriander, paprika, and chopped parsley.
- Mix thoroughly until all ingredients are well incorporated.
- Using a funnel or a piping bag, carefully stuff the mixture into the lamb intestines, ensuring they are filled but not overstuffed to prevent bursting during cooking.
- Tie the ends of the intestines securely with kitchen twine.
- In a large pot, bring water to a boil and add some salt.
- Gently place the stuffed intestines into the boiling water and reduce to a simmer.
- Cook for about 1 hour, or until the intestines are tender and the stuffing is cooked through.
- In a large skillet, heat the olive oil over medium heat.
- Carefully transfer the cooked stuffed intestines from the pot to the skillet.
- Fry until the intestines are golden brown and slightly crispy on the outside.
- Arrange the Maslool on a serving platter and drizzle with fresh lemon juice. Garnish with additional parsley if desired.
Tips for Culinary Success
- Ensure the lamb intestines are thoroughly cleaned to avoid any unwanted flavors.
- Do not overfill the intestines to prevent them from bursting during cooking.
- For extra flavor, you can add a pinch of allspice or cinnamon to the stuffing mixture.
Frequently Asked Questions (FAQs)
How do I ensure the lamb intestines are properly cleaned?
- Thoroughly rinse and soak the intestines with salt and lemon juice, turning them inside out for better cleaning.
- Yes, ground beef, lamb, or even a mixture of both can be used for the stuffing.
- Yes, you can stuff the intestines a day ahead and store them in the refrigerator until you are ready to cook.