Bumbar (Cypriot sausages)
Posted: Fri Mar 10, 2006 4:14 pmInteresting that the recipe includes instruction for cleaning the intestine.
The ingredients look interesting, but simmer for 30-45 minutes! Good lord.
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Bumbar (Cypriot sausages)
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Posted: Fri Mar 10, 2006 4:14 pmPosted: Fri Mar 10, 2006 4:48 pmPosted: Fri Mar 10, 2006 7:37 pmRecipe is quite traditional. You slaughter a lamb, and use everything.
Posted: Fri Mar 10, 2006 8:59 pmLooking at the recipe more closely...it seems that the rice is added uncooked, at least based on the instruction to "wash and drain" before adding.
Anyone ever tried anything like this? My gut feeling is that it would be a disaster. If you cook long enough for the rice to cook then the meat must be ruined. Right?
Anyone ever tried anything like this? My gut feeling is that it would be a disaster. If you cook long enough for the rice to cook then the meat must be ruined. Right?
Posted: Sat Mar 11, 2006 8:19 amIt would depend how you cook it. Many Greek/Cypriot recipes call for raw rice - for instance, dolmathes (stuffed vine leaves), but these are cooked covered in the oven. I suspect these sausages may have to be cooked the same (i've never had them before).
Posted: Sat Mar 11, 2006 9:14 pmHi
not sausages but....
North Cyprus is well worth a visit before it gets too comercialised, don't stay longer than 10 days and the British Hotel is really good!
George
not sausages but....
North Cyprus is well worth a visit before it gets too comercialised, don't stay longer than 10 days and the British Hotel is really good!
George