Usban
Tunisian couscous with usban
Place of originAlgeria ibadits
Region or stateNorth Africa
Main ingredientsrice, herbs, lamb, chopped liver and heart

Usban (or osban) (Arabic: عصبان, pronounced [ʕusˤbɑːn]) is a traditional kind of sausage in some North African countries Algeria, Tunisia and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart.[1][2] This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into sheep intestines or commercial sausage casings and then tied off at the ends using thread. The sausages cook for an hour in a pot and are then browned in a frying pan or oven.[2][3]

See also

References

  1. ↑ Gil Marks (2010). Encyclopedia of Jewish Food. Hoboken, New Jersey: John Wiley & Sons. p. 1. ISBN 978-0-470-39130-3. Retrieved 9 February 2012.
  2. 1 2 Clifford A. Wright (1999). A Mediterranean Feast. New York, New York: William Morrow & Co. pp. 72–73. ISBN 0-688-15305-4. Retrieved 9 February 2012. osban sausage.
  3. ↑ "Libyan Rice Sausage: Osban". Libyan Food Blog. 22 August 2010. Retrieved 9 February 2012.

Libya our Home. http://www.libya-watanona.com/food/f31oct2b.htm Archived 2016-03-04 at the Wayback Machine

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