Quirky Foodster
  1. Back

Holidays & Special Occasions

Usban (Stuffed Lamb Sausage for Eid)

★ ★ ★ ★ ★ (0)
40 min
Prep
70 min
Cook

Ingredients

  • 1 lamb stomach or 1 meter (about 3 ft) natural sausage casing, well cleaned
  • 200 g (1 cup) rice, rinsed
  • 300 g (10.5 oz) minced lamb or lamb liver, finely chopped
  • 1 onion, finely chopped
  • 3 tbsp chopped parsley
  • 3 tbsp chopped mint
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp cinnamon
  • 2 tbsp tomato paste
  • Salt and pepper, to taste
  • 1.5 liters (6 cups) water or broth, for simmering
  • 1 onion, halved, and 2 bay leaves, for the simmering liquid

Method

  1. Thoroughly clean the lamb stomach or casing, turning inside out and washing well under running water; this can also be done using a well-cleaned casing from a butcher.
  2. In a bowl, mix the rinsed rice with minced lamb or liver, onion, parsley, mint, cumin, paprika, cinnamon, tomato paste, salt and pepper.
  3. Loosely stuff the casing with the rice and meat mixture, leaving room for the rice to expand as it cooks, then tie off the open ends securely with kitchen string.
  4. Place the stuffed usban in a large pot with water or broth, halved onion and bay leaves.
  5. Bring to a gentle boil, then reduce heat and simmer covered for 60-75 minutes, occasionally piercing the casing lightly with a fork to release steam and prevent bursting, until the rice is fully cooked.
  6. Carefully remove the usban from the pot and let rest for 10 minutes before slicing into rounds.
  7. Serve warm, sliced, alongside bread or rice as part of the festive meal.

Introduction: Usban is a traditional stuffed sausage made from lamb's stomach or casing filled with a seasoned mixture of rice, minced offal or meat, herbs and spices, most closely associated with Eid al-Adha when the ritual sacrifice provides fresh offal used to prepare it.

Cultural Background: Usban is a traditional stuffed sausage made from lamb's stomach or casing filled with a seasoned mixture of rice, minced offal or meat, herbs and spices, most closely associated with Eid al-Adha when the ritual sacrifice provides fresh offal used to prepare it. Considered a dish of resourcefulness and celebration, it is typically simmered slowly and served sliced as a centerpiece for festive family meals.

Tips: Stuff the casing loosely rather than tightly, since the rice will expand significantly during cooking and a tightly packed casing may burst. Piercing the casing lightly a few times while simmering helps prevent it from splitting.

Variations: In some regions, the mixture includes chopped liver or heart in place of, or alongside, minced lamb for a richer, more traditional offal-based filling.

Storage: Refrigerate cooked and sliced usban in an airtight container for up to 2 days.

Reheating: Reheat gently in a covered pan with a little broth over low heat, or steam briefly until warmed through.

FAQs:

Q: Can I use a synthetic casing instead of stomach lining?

A: A wide natural sausage casing from a butcher works well as a more accessible substitute.

Q: Is usban always made with offal?

A: Traditional versions often include liver or other offal, though home cooks may use minced lamb alone for a milder, more accessible version.

© Arscale 2026