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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Finely chop the parsley, coriander, spring onions, onion, green chillies, tomatoes, and dill.
Finely chop the lamb heart, lamb lung, liver, and lamb.
Add the salt, turmeric, red chilli pepper, Libyan spices, tomato paste, oil or lamb fat, and short grain rice, then mix well.
Stuff your lamb intestines with the mixture.
Bring a pot of water to the boil and add salt, 1 tbsp tomato paste, and any flavour left from the mixture.
Using a pin, poke the intestine and add it to your pot. Once it starts boiling, set your timer for an hour.
Transfer to a tray, spread with oil, and grill for 5 minutes.
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If lamb intestines are not available, you can use sausage casings as a substitute.
Ensure the intestines are thoroughly cleaned before stuffing to avoid any unwanted flavors.
Can I use different types of meat?
Yes, you can substitute the lamb with beef or chicken, but the traditional flavor may vary.
How do I clean lamb intestines?
Rinse them thoroughly under cold water and soak in a mixture of vinegar and water to remove any odors.
What are Libyan spices?
Libyan spices are a blend of cumin, coriander, cinnamon, and other spices commonly used in Libyan cuisine.
Can I make this dish in advance?
Yes, you can prepare the stuffing a day ahead and store it in the refrigerator until ready to use.
What can I serve with Libyan Osban?
It is traditionally served with rice and salad, but you can also enjoy it with bread.
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