• 1 large intestine of sheep
  • 2 tablespoons of salt / 1 lemon and ½ cup of vinegar (to wash the intestine)
  • ½ kilo mince of lamb
  • 2 finely chopped onions
  • 2 diced tomatoes
  • ¼ bunch finely chopped parsley
  • Salt / pepper
  • ½ glass of washed rice
  • water
  • Sewing thread (to tie the intestine)
  • Oil for frying bumbar


6 people, preparation time 60 minutes

Turn the sheep’s intestine inside out. Wash thoroughly with salt, lemon and vinegar. Put the minced meat in a deep bowl and add the onions, tomatoes, parsley salt and pepper. Knead all the ingredients after adding the rice. Add a glass of water to the mixture. Fill this mixture into the intestine you wash thoroughly. To prevent the bumbar from opening, tie it with the thread and cut it into pieces of sausage size. Make holes on each intestine with a skewer, so that all the air escapes. Put it in the pot and cover it with water. Boil for 30 minutes. Take it out of the water and drain. Finally, fry in hot oil.

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