Osban

Osban Recipe from Libya - Tomato, Green Onion, Rice, Chilli, and Mint

Region / culture: Libya | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4

Introduction

Osban is a traditional Middle Eastern dish that is popular in countries like Iraq, Syria, and Lebanon. It is a hearty and flavorful dish made with a combination of stomach, guts, meat, rice, and a variety of spices. This dish is often served at special occasions and gatherings, and is loved for its unique taste and texture.

History

Osban has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Iraq and has since spread to other countries in the region. The dish is often prepared during festive occasions such as weddings, holidays, and family gatherings. The combination of ingredients and spices used in Osban reflects the rich culinary history of the Middle East.

Ingredients

Stomach and Guts
cilantro
liver, heart, and Boneless meat
2 tbsp of tomato paste
4 green onions
1 cup of rice
3 parsley
1 tbsp of salt
1 tbsp of Red Chilli
1 tbsp of black pepper
1 tbsp of Bzaar
1 tsp of Hrarat
0.5 cup of oil
1 tsp of mint

How to prepare

Clean the dwarra and masareen with hot water and place them in a large bowl. Marinate them with lemon juice and salt, then let them sit for an hour. Rinse them again to remove any remaining salt and lemon residue. Cut the vegetables and meat (habra and kabda) into small pieces. Combine the vegetables, meat, and remaining ingredients in a large bowl. Stuff the masareen and pieces of karsha. In a pan, bring 4 cups of water, tomato, and spices to a boil. Place the stuffed masareen and karsha in a frying pan and heat until cooked through.

Variations

For a vegetarian version of Osban, you can substitute the meat with chickpeas or lentils.
You can add additional vegetables such as bell peppers, carrots, or peas to the recipe for extra flavor and nutrition.
Adjust the spices according to your taste preferences to make the dish more or less spicy.

Cooking Tips & Tricks

Make sure to clean the stomach and guts thoroughly before marinating them to remove any impurities.

- Marinating the meat and vegetables with lemon juice and salt helps to tenderize the ingredients and infuse them with flavor.

- Cooking Osban on low heat for a longer period of time allows the flavors to develop and the ingredients to become tender.

- Serve Osban hot with a side of fresh salad and bread for a complete meal.

Serving Suggestions

Osban can be served hot with a side of fresh salad, pickles, and bread. It can also be enjoyed with a dollop of yogurt or tahini sauce for added flavor.

Cooking Techniques

Slow cooking Osban on low heat allows the flavors to develop and the ingredients to become tender.

- Make sure to stir the dish occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

If you cannot find stomach and guts, you can use lamb or beef meat as a substitute.

- You can use brown rice or quinoa instead of white rice for a healthier alternative.

Make Ahead Tips

Osban can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat the dish on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Osban in a large serving dish garnished with fresh herbs and a sprinkle of sumac for a colorful and appetizing presentation.

Pairing Recommendations

Osban pairs well with a variety of side dishes such as tabbouleh, fattoush salad, hummus, or baba ganoush. It can also be enjoyed with a glass of mint tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover Osban in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Osban contains approximately 350 calories.

Carbohydrates

Osban is a high-carbohydrate dish due to the addition of rice in the recipe. One serving of Osban contains approximately 30 grams of carbohydrates.

Fats

Osban contains a moderate amount of fats, mainly from the oil used for cooking. One serving of Osban contains approximately 15 grams of fats.

Proteins

Osban is a rich source of proteins due to the inclusion of meat in the recipe. One serving of Osban contains approximately 20 grams of proteins.

Vitamins and minerals

Osban is a good source of vitamins and minerals, particularly vitamin C, iron, and calcium. The vegetables and spices used in the recipe provide a variety of essential nutrients.

Alergens

Osban contains gluten from the rice and may contain allergens from the spices used in the recipe. It is important to check for any specific allergens before consuming Osban.

Summary

Osban is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty meal that can be enjoyed on special occasions or as a comforting family dinner.

Summary

Osban is a delicious and hearty Middle Eastern dish that is perfect for special occasions or family gatherings. With a combination of stomach, guts, meat, rice, and spices, Osban offers a unique and flavorful dining experience. Enjoy this traditional dish with your loved ones and savor the rich flavors of the Middle East.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Osban. It was a cool autumn night, and I was visiting my dear friend, Fatima, in her cozy little cottage on the outskirts of town. Fatima was known for her delicious Middle Eastern dishes, and she always had a new recipe up her sleeve to share with me.

As we sat in her kitchen, sipping on steaming cups of mint tea, Fatima pulled out an old, tattered recipe book from the shelf. She flipped through the pages, her fingers tracing the faded ink of the handwritten recipes. And then, she stopped at a page and her eyes lit up with excitement.

"Ah, here it is," she exclaimed, pointing to the recipe for Osban. "This is a traditional dish from my homeland, Lebanon. It's a labor of love, but oh, the flavors are worth it."

I leaned in closer, eager to learn the secrets of this mysterious dish. Fatima began to explain the process, her hands animated as she described each step in detail. She spoke of the fragrant spices, the tender meat, and the delicate layers of dough that would be wrapped around the filling.

I was captivated by her words, and I knew that I had to try making Osban for myself. Fatima graciously offered to guide me through the process, and we set a date for the following weekend to embark on this culinary adventure together.

When the day arrived, I eagerly made my way to Fatima's cottage, my apron tied securely around my waist. The kitchen was filled with the warm aromas of spices and cooking meat, and I knew that we were in for a treat.

We began by preparing the filling, a mixture of ground lamb, pine nuts, onions, and a blend of aromatic spices. As we cooked the meat, the fragrant scent wafted through the air, making my mouth water in anticipation.

Next, we rolled out sheets of thin dough, carefully layering them on top of each other to create a sturdy base for the Osban. Fatima showed me how to spoon the filling onto the dough, spreading it evenly before folding the edges over to seal in the flavors.

As we worked, we chatted and laughed, our hands busy with the task at hand. Fatima shared stories of her childhood in Lebanon, of family gatherings and festive meals where Osban was always the star of the show. I listened intently, soaking in every detail, knowing that these memories would stay with me forever.

Finally, after hours of preparation, we slid the Osban into the oven to bake. The tantalizing aroma filled the kitchen, and I eagerly awaited the moment when we could finally taste the fruits of our labor.

When the Osban emerged from the oven, golden brown and steaming hot, Fatima and I shared a proud smile. We had done it – we had successfully recreated this traditional dish that held so much meaning for her.

We sat down at the table, our plates piled high with steaming slices of Osban. The first bite was a revelation – the tender meat, the flaky dough, the burst of spices dancing on my tongue. It was a symphony of flavors, a testament to the rich culinary heritage of Lebanon.

As I savored each mouthful, I knew that this recipe for Osban would hold a special place in my heart. It was more than just a dish – it was a connection to Fatima, to her culture, and to the traditions that she had so generously shared with me.

And so, as I bid farewell to Fatima that evening, my belly full and my heart warm, I knew that I would carry on the tradition of making Osban in my own kitchen. And with each batch that I crafted, I would honor the memory of that special day when I first learned the art of making this beloved Middle Eastern dish.