Directions: |
Directions: Scramble the hamburg until it’s light brown. Add uncooked rice and cook about 1 or 2 minutes while stirring continuously. This cooks the surface rice flour so the rice won’t be mushy. Add garbanzos, water, and seasonings. Cook covered for about 25 minutes or until the rice dries. Serve with lubin (yogurt).
In the original recipe, this was used as stuffing for lamb tripe or casings. It is a lot more work this way but very tasty.
Wash about 2 lbs. of tripe thoroughly and drain. Cut tripe into piece that can be sewn into pockets. Sew on three sides. Mix stuffing ingredients together (uncooked) and stuff the tripe two—thirds full. Sew up the open side. This is called, “Croosh.”
If casings are used, fit casings over a sausage stuffer and STUFF LOOSELY or they will burst. Tie the ends of the casings with string. This is “Fwarig.”
Place croosh or fwarig in a large kettle of water. Add a medium onion, and a little salt, pepper and allspice. Boil for 1 1/2 to 2 hours or until they are done. A fork will easily pierce the casing. If there is any foam on top of the water, skim it off. Additional water may be added if necessary. Remove croosh or fwarig from broth when done so the rice won’t overcook.
Cook this, as well as most dishes, on medium—high heat or as Sitho says, “Regulate so the broth makes a ‘thick—— thick’ sound. Don’t let it “sit in the sun” (Cook it too slowly) or cook too fast. |
This recipe for Crazy Croosh is from