About
Herb-and-rice stuffed sausages made from lamb offal and cooked in a spiced tomato sauce, a hearty celebration dish shared across eastern Algeria and the wider Maghreb.
Ingredients
Lamb tripe or sausage casingsas needed
Lamb liver and heart, finely chopped300 g
Minced lamb200 g
Short-grain rice, rinsed¾ cup
Onion, finely chopped1
Fresh parsley, coriander and mint1 large bunch
Tomato paste2 tbsp
Ground turmeric½ tsp
Sweet paprika1 tbsp
Ground cinnamon¼ tsp
Harissa or chilli1 tsp
Olive oil4 tbsp
Cooked chickpeas1 cup
Salt and pepperto taste
Waterabout 4 cups