Mombar (rice-stuffed beef casings)

Step 1: Turn 1 ⅛ lb beef casings inside out under running cold water and rinse well, then rub them with 3 tbsp plain flour and rinse again; this lifts off any remaining film. Soak in cold water with 4 tbsp white vinegar and 1 tsp of 1 tsp salt for 20 minutes, then rinse once more and turn right side out. Keep them in the fridge until the filling is ready.

Step 2: Mix 14 oz short-grain rice, 2 onions, 3 tomatoes, 2 tbsp tomato paste, ½ oz dill, ½ oz flat-leaf parsley, ½ oz coriander leaves, 1 tsp dried mint, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp chilli flakes, ½ tsp ground black pepper, 4 tbsp vegetable oil and 1 tsp of 1 tsp salt in a bowl. It should look loose and wet.

Step 3: Cut the casings into 50 cm lengths and tie one end of each with kitchen string. Fit the open end over a wide funnel or the cut-off neck of a plastic bottle and push the filling in, squeezing it down the casing with your fingers.

Step 4: Stop when each casing is only two-thirds full; it should feel floppy, not tight. Tie the open end. Prick each length 5–6 times with a needle so steam can escape.

Step 5: Put the casings in a wide pot with 1 onion, 4 green cardamom pods, 2 bay leaves and the rest of ½ tsp salt and cover with cold water by 3 cm. Bring slowly to the boil over a medium heat.

Step 6: Simmer gently, half-covered, for 50–60 minutes, until the rice inside is completely soft when you squeeze a casing and the skin is tender. A rolling boil can split them, so keep the bubbles lazy.

Step 7: Lift out the casings and drain on a rack for 10 minutes so the skins dry; wet skins spit badly in the oil. Cut into 10 cm pieces or leave as coils. They can be chilled for up to 2 days at this stage.

Step 8: Heat ¾ cup vegetable oil in a wide frying pan over a medium-high heat. Fry the mombar in batches, turning, for 6–8 minutes until deep brown, blistered and crisp all over. Stand back and use a splatter guard.

Step 9: Drain on kitchen paper and serve hot with 1 lemon.