Egyptian Stuffed Rice and Beef Sausage

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This iconic Egyptian delicacy, beloved especially in Alexandria and during Ramadan, features seasoned rice and ground meat stuffed into natural beef casings, then simmered in a fragrant tomato-herb broth. The result is a tender, aromatic sausage with a satisfying bite and rich herbaceous flavor.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 820 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 11 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the casings and filling

• 4 cleaned beef intestines (about 2 feet total) or 4 large natural sausage casings
• 1 cup Egyptian or short-grain rice, rinsed and soaked 20 minutes
• 1 pound ground beef or lamb
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 2 tablespoons tomato paste

For the spice blend

• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper

For the broth

• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 tablespoons tomato paste
• 6 cups water or beef stock
• 3 bay leaves
• 1 teaspoon dried mint

Directions

1. Prepare the casings by rinsing the beef intestines thoroughly under cold running water, then soaking them in salted water with a splash of white vinegar for 20 minutes; rinse again before stuffing.
2. In a large bowl, combine the soaked rice, ground beef, chopped onion, garlic, parsley, cilantro, 2 tablespoons tomato paste, cumin, coriander, allspice, cinnamon, salt, and pepper. Mix well by hand until the mixture holds together.
3. Tie one end of each casing securely with kitchen twine, then use a wide-mouthed funnel or your fingers to carefully stuff the rice mixture into each casing, filling to about three-quarters full to allow room for the rice to expand. Tie the open end closed, leaving a small air pocket.
4. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the sliced onion and sauté until golden, about 5 minutes, then stir in the remaining 3 tablespoons of tomato paste and cook for 2 minutes until fragrant.
5. Pour in the water or stock, add bay leaves, dried mint, and a pinch of salt. Bring the broth to a gentle boil, then carefully lower the stuffed sausages into the pot.
6. Reduce heat to low, cover, and simmer gently for 75 to 90 minutes, turning the sausages occasionally so they cook evenly. The rice will be fully tender and the casings will tighten around the filling.
7. Once cooked, carefully remove the sausages from the broth and let them rest for 5 minutes. Slice into thick rounds and arrange on a warm platter.
8. Ladle some of the flavorful broth over the sliced rounds and serve hot with crusty bread, additional broth in small bowls, and lemon wedges on the side.

Cook’s Notes

• Ask your butcher to clean and prepare the beef intestines; many Middle Eastern markets sell them ready-to-use. A thorough vinegar soak removes any strong odors.
• Do not overstuff the casings—the rice expands significantly during cooking, so leave about 2 inches of empty casing at the end before tying.
• For a crispier finish, after simmering, pan-fry the cooked rounds in a little oil until golden brown on both sides.
• The broth is essential to the dish—serve it in small bowls alongside, as Egyptians traditionally do, with lemon wedges and warm pita.
• This dish keeps well refrigerated for up to 3 days and the flavors deepen overnight, making it excellent for iftar preparation.

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