| Alternate Name: | Fawaregh, qubawat, merguez, |
| Region: | Egypt, Libya, and Levant, and Iraq |
| National Cuisine: | Egyptian cuisine |
| Type: | Sausage |
| Course: | Main course |
| Served: | Hot |
| Minor Ingredient: | onions, spices, tomato sauce |
| Similar Dish: | Sausage, |
Mombar (in ِEgyptian Arabic: ممبار) . (in ِLevantine Arabic: فوارغ) is a kind of Egyptian sausage dish especially popular in Egypt.[1] [2] Syria,[3] Algeria, Tunisia,[4] and Libya.[5] It is made from sheep casing stuffed with a rice and meat mixture and deep fried.
The main ingredients in mombar are beef sausage meat, rice, tomatoes, onion, garlic, coriander, oil, and spices.[6]
The equivalent of Egyptian mombar in Syria is qubawat; and in Lebanon and Palestine is known as fawaregh, also known in Libya as usban.
Meat sausages (typically without rice) in North African cuisine are merguez.
Several varieties of mombar 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 with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven.