GEORGINA'S FWEREH RECIPE

aka Lebanese Goat Sausage

Captured By The Recipe Hunters in Lebanon

Fwereh is a traditional Lebanese Goat sausage, made by stuffing goat's intestine with seasoned rice, meat, and onions and then cooking the stuffed sausage in a bay leaf broth. The dish is delicious, healthy and filling. We learned it from the fabulous Georgina Bayeh in Zgharta, Lebanon. To try the recipe out yourself follow the instructions below!

Fwereh

Ingredients

• 50 g Butter

• 1 kilo Sweet Onions

• .5 kg Egyptian Rice

• 1 kg Goat Meat - Minced

• 1 kg Goat Intestines

• Juice from 1 Lemon

• 3 Bay Leaves

• Sea Salt to taste

Cleaning the Intestines:

In a large mixing bowl, sprinkle 1 Tbsp of salt over the intenstines and pour the juice from 1 lemon over the intestines. Using your hands, rub the salt and lemon into the intestines. This not only sanitizes them, but also rids them of a gamey odor. Now place the bowl into the sink under running water and rinse the intestines, cleaning them with the water. We have read that placing a hose inside one end of the intestine and forcing water through the intestine is a quick and easy initial way to clean them out. 

Fwereh

Recipe

Rinse the rice with water and add it to a separate mixing bowl. Melt the butter and add it to the rice.

Add the ground meat, the onions cubed into 2 cm pieces, 2 tsp of salt and 2 tsp of seven spice to the rice and mix until the ingredients are evenly dispersed.

Now, find an opening to a piece of intestine, choose a piece of the onion from the stuffing and push it into the inside of the intestine. After the onion grab a golf ball size portion of the stuffing and push it into the intestine until it reaches the piece of onion that initiated the process. Now invert the intestine into itself by folding the edges into the casing behind the clump of stuffing. By folding the intestine back inside itself you will be continuosly pushing the lumps of stuffing farther away from you until the intestine has ended. The stuffing of the Fwereh is staggered, therefore it will not be continious like a piece of sasauge,  so leave about 3-4 cm of space before you add the next onion and stuffing. Once the intestine is filled you can tie it closed or just leave it as is.

After you have finished stuffing the intestine, rinse them off in water before boiling. Add them to a pot of boiling water with the bay leaves. Boil the intestines for about 45 minutes or until the stuffing expands and hardens inside of the intestines and a fork becomes stuck when passing through (opposite of the toothpick trick when baking a cake).

Written by The Recipe Hunters: Anthony Morano and Leila Elamine