Turkish-style Stuffed Lamb Intestines

Ingredients

• 1 kg (2.2 lbs) lamb intestines 1 kg (2.2 lbs) lamb intestines
• 500g (1.1 lbs) ground lamb 500g (1.1 lbs) ground lamb
• 1 cup (200g) rice, soaked and drained 1 cup (200g) rice, soaked and drained
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamb intestines thoroughly, removing any excess fat or membranes. Rinse them well under cold water and set aside.
2. 2.
   In a large bowl, combine the ground lamb, soaked rice, chopped onion, minced garlic, parsley, mint, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a lamb intestine and gently stretch it to its full length. Spoon a generous amount of the stuffing mixture into the intestine, leaving some space at the ends to secure it.
4. 4.
   Carefully roll the stuffed intestine, making sure the filling is evenly distributed. Secure the ends with kitchen twine or toothpicks.
5. 5.
   Repeat the process with the remaining intestines and stuffing mixture.
6. 6.
   Preheat your grill or oven to medium-high heat.
7. 7.
   Brush the stuffed lamb intestines with olive oil to prevent sticking and enhance the flavor.
8. 8.
   Grill or roast the stuffed intestines for about 20-25 minutes, turning occasionally, until they are cooked through and the exterior is nicely browned.
9. 9.
   Remove from heat and let them rest for a few minutes before serving.
10. 10.
    Slice the stuffed lamb intestines into bite-sized pieces and serve hot.

Treat your ingredients with care...

• Lamb intestines — Ensure thorough cleaning and rinsing of the intestines to remove any impurities. Soaking them in cold water with a splash of vinegar can help eliminate any strong odors.
• Ground lamb — Opt for lean ground lamb to keep the dish lighter and healthier.
• Rice — Soak the rice before using it in the stuffing to ensure it cooks evenly and absorbs the flavors of the other ingredients.

Tips & Tricks

• If lamb intestines are not readily available, you can substitute with beef intestines or even large bell peppers for a vegetarian version.
• Serve the Turkish-style Stuffed Lamb Intestines with a side of fresh salad and a squeeze of lemon juice for a refreshing contrast.
• For an extra burst of flavor, marinate the stuffed intestines in a mixture of olive oil, lemon juice, and spices for a few hours before grilling or roasting.
• If grilling, make sure to oil the grill grates well to prevent sticking.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.

Serving advice

Serve the Turkish-style Stuffed Lamb Intestines hot as a main course. Accompany it with a side of pilaf, grilled vegetables, or a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the sliced stuffed lamb intestines on a platter, garnished with fresh herbs such as parsley or mint. The golden-brown exterior of the intestines will create an eye-catching centerpiece, while the vibrant colors of the stuffing will add visual appeal.