Stuffed sheep sausages (Fawaregh)
  • 300 grams of minced meat beef or lamb
  • 2 cups of small grain rice
  • 1 teaspoon salt
  • ½ teaspoon seven spices
  • 1 cup of soaked chick peas
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 1 peeled onion
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon salt
  1. Heat the oil in a saucepan and fry the meat for few minutes (until it changes colour only)
  2. Wash the rice, mix it with meat, chopped onion, chick peas then add the salt and spices
  3. Hold the intestine from the smaller end, and then start stuffing, pushing it into the opening of the intestines with your thumb. This way, when you finish stuffing the intestine will be inside out.
  4. When all the quantity is finished, place them in a large bowl and wash them again, now they are ready to be cooked
  5. Place the stuffed intestines in a large pot, cover with a lot of water and boil on a high fire.
  6. Remove the white foam formed on the top, add 1 peeled onion, cinnamon stick, salt, 3 bay leaves and cook on a very reduced flame for about 45 minutes, until the intestines are tender
  7. Serve it with crushed 2 cloves of garlic mixed with ½ teaspoon salt, juice of 2 lemons and few drops of extra virgin olive oil, or with red vinegar.
Recipe by Finesse Corner at