MASTERCLASS: How to Clean & Cook Traditional Stuffed Beef Intestines (Authentic Mumbar Recipe) скачать в хорошем качестве

MASTERCLASS: How to Clean & Cook Traditional Stuffed Beef Intestines (Authentic Mumbar Recipe)

Welcome to Culinary Compass! Today, we tackle a complex, intensely flavorful dish from traditional global cuisine: Stuffed Beef Intestines, often known regionally as Mumbar. This recipe is a true study in Culinary Education, requiring precision in preparation and careful handling techniques. Preparing this savory offal dish begins with the most critical step: thorough cleaning. We demonstrate the Professional Cooking Techniques necessary to turn the intestines inside out and use the rigorous salt scrub method (repeated 3-4 times!) to ensure they are squeaky clean and free of any sliminess. We then move on to the flavorful filling. We discuss the Food Science behind the traditional choice of bulgur, emphasizing why mixing in some bulgur is key to achieving the perfect, non-mushy texture compared to using only rice. Learn how to create the robust, spiced filling featuring bulgur, rice, onion, and chicken breast, and the technique for stuffing them just right without overpacking. Once sealed naturally by the boiling water, these stuffed intestines transform into the ultimate Gourmet comfort food. If you've been looking for an authentic and detailed guide to this protein-rich dish, this masterclass is for you. Hit the like button and subscribe for more complex traditional recipes! *** *RECIPE: Traditional Stuffed Beef Intestines (Mumbar Style)* *Ingredients for Filling:* 2 cups bulgur wheat (recommended) 1 cup rice (optional) 2 large onions, finely chopped 1 chicken breast, cut into small pieces Spices (as desired, including pepper/salt/tomato paste implied) 1 cup vegetable oil Salt (to taste) *Method:* 1. Thoroughly clean beef intestines by turning them inside out and rubbing generously with salt. Repeat this process 3-4 times, then rinse well until non-slimy. 2. Mix all filling ingredients (bulgur, rice, onions, chicken, oil, spices, salt). 3. Carefully stuff the intestines (using fingers or a spoon), ensuring they are not overstuffed. 4. Rub the stuffed intestines again with salt and rinse before cooking. 5. Transfer the stuffed intestines to a large pot, add enough boiling water to cover, and place on the stove. Simmer until fully cooked. The ends will naturally shrink and seal in the boiling water. Check water levels periodically.