North Africa · Main
Usban (Herb, Rice, and Offal-Stuffed Sausage)
Savory sheep casings filled with rice, minced lamb liver, heart, and a massive bouquet of fresh green herbs, slowly poached in spiced tomato broth.
The story
Usban is the unrivaled centerpiece of Libyan ceremonial dining, traditionally prepared immediately following the ritual slaughter during Eid al-Adha. While stuffed intestines exist throughout the Levant and North Africa, Libyan Usban is distinguished by its extraordinarily high proportion of fresh herbs—parsley, cilantro, dill, and scallions—relative to grain. A master butcher's rule is that the casings must never be packed tightly; stuffing beyond two-thirds capacity guarantees the casing will burst as the soaked rice expands during the gentle poaching process.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Abamber (Chewy Almond and Orange Blossom Drops)
Crisp-shelled yet tenderly chewy Libyan almond macaroons perfumed with orange blossom water and capped with whole blanched almonds.
Asida (Steamed Wheat Flour Pudding with Melted Butter and Date Syrup)
A glossy, velvety steamed flour dome cradling a pool of rich clarified butter and deep, mineral-rich Libyan date molasses.
Bsisa (Spiced Roasted Barley and Chickpea Flour Paste with Olive Oil)
A fragrant, nutty roasted barley and spice paste bound with golden olive oil and sweet date syrup for pure desert sustenance.
Bureek bil-Bataata (Crisp Flaky Pastry Stuffed with Spiced Potatoes and Minced Meat)
Flaky, blistered pastry parcels loaded with creamy spiced mashed potatoes, savory minced beef, and fragrant parsley, fried crisp.