Usban Explained

Usban
Country:Maghreb
Region:North Africa
Main Ingredient:rice, herbs, lamb, chopped liver and heart

Usban (or osban) (Arabic: عصبان, pronounced as /ar/) is a traditional kind of sausage in Tunisia and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart.[1] [2] This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.[2] [3]

See also

External links

Libya our Home. http://www.libya-watanona.com/food/f31oct2b.htm

Notes and References

  1. Book: Encyclopedia of Jewish Food . Gil Marks . John Wiley & Sons. Hoboken, New Jersey . 2010 . 1 . 978-0-470-39130-3 . 9 February 2012 .
  2. Book: A Mediterranean Feast . Clifford A. Wright . Clifford A. Wright . William Morrow & Co. New York, New York . registration . osban sausage. . 1999 . 72–73 . 0-688-15305-4 . 9 February 2012 .
  3. Web site: Libyan Rice Sausage: Osban. 22 August 2010. 9 February 2012. Libyan Food Blog.