Sausages Libyan “Osban” with Rice Recipe
Especially for this yummy, I ordered giblets in a package via the Internet. I can say with confidence, like every Libyan, that there are no more delicious dishes. This is the dish that you can talk about only by choking on your own saliva. The taste is sharp.
Servings Prep Time
4 5minutes
Cook Time
90minutes
Servings Prep Time
4 5minutes
Cook Time
90minutes
Ingredients
Instructions
  1. In a deep bowl, add finely chopped onion and 2 types of minced meat: chicken and beef. Ideally, fat mutton is used for “Osban”. I suggest a more dietary recipe.
  2. Add the washed raw Basmati quinoa mixture.
  3. Finely chop the greens, add to the meat.
  4. Add spices (red hot pepper, sweet paprika, ground black pepper and turmeric), salt and tomato paste. Traditionally, this dish is spicy.
  5. Pour vegetable oil over it.
  6. Add diced chicken liver.
  7. Mix the minced meat well. (It smells insanely delicious). Better have the courage. Wash them with salt.
  8. Fill your guts, engage in battle from both sides. Put it in a steamer. Osban can be boiled in water, but it is better and tastier to cook this dish for a couple. Rice absorbs juices from meat, herbs and spices… this is something incredibly delicious. Close the lid and cook in a steamer for 1 hour.
  9. The smell will not give you rest for an hour, you will always want to open the lid and cut off a piece. No. You’ll be ready in an hour. The Libyan sausages are ready.
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