Usban

Usban (Arabic: _____ ) is a traditional North African dish, particularly popular in Libya, Tunisia, and Algeria. It is a type of sausage made from lamb or beef intestines stuffed with a mixture of rice, herbs, and spices.

Preparation

The preparation of Usban involves cleaning the intestines thoroughly and preparing a stuffing mixture. The stuffing typically includes rice, finely chopped liver, heart, and kidneys of the animal, along with parsley, coriander, mint, and onion. Spices such as cumin, coriander seeds, black pepper, and salt are added to enhance the flavor.

Once the stuffing is ready, it is carefully filled into the intestines, which are then tied off at the ends. The sausages are usually boiled in a broth made from meat stock and tomato paste, which adds depth to the flavor. After boiling, Usban can be grilled or fried to give it a crispy texture.

Cultural significance

Usban is often prepared during special occasions and festivals in North Africa, such as Eid al-Adha, where it is part of the celebratory meal. It is a dish that showcases the resourcefulness of using all parts of the animal, a common practice in traditional cuisine.

Variations

While the basic ingredients remain the same, variations of Usban exist across different regions. In Tunisia, for example, the stuffing might include chickpeas or bulgur instead of rice. In Algeria, additional spices like paprika or harissa may be used to give the dish a spicier flavor.

Related pages

• North African cuisine
• Sausage
• Eid al-Adha

Gallery

Tunisian Osban served with couscous