How to Make Syrian-Style Kersha and Mombar with Meat, Cheese, Herbs, and Rice Stuffing

Introduction to Kersha and Mombar in Syrian Cuisine

Syrian cuisine is a celebration of flavor, tradition, and culinary innovation. Among its many beloved dishes, Kersha (cow tripe) and Mombar (stuffed intestines) stand out as hearty, flavorful meals rooted in ancestral techniques and festive gatherings.

These delicacies are especially popular during holidays, feasts, and family occasions. Stuffed with a fragrant mixture of rice, minced meat, cheese, fresh coriander, dill, and traditional spices, the Syrian-style Kersha and Mombar are a true representation of Middle Eastern soul food.

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What Is Kersha (Tripe)?

Kersha, also known as tripe, refers to the stomach lining of a cow or sheep. Though it might seem unusual to the uninitiated, it’s considered a delicacy in many cultures, especially when cleaned and cooked properly.

In Syrian cuisine, Kersha is carefully cleaned, boiled, and then stuffed with a savory mixture before being cooked again. The result is an extremely tender and flavorful dish with an unmatched depth of taste.

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What Is Mombar?

Mombar, or Fawaregh, is made using sheep or cow intestines. It’s meticulously cleaned, then filled with a mixture similar to that used for stuffed vegetables—typically rice, minced meat, herbs, and spices. In this Syrian version, we’re taking it up a notch with cheese and fresh greens like dill and coriander.

The final product is usually fried or baked, and sometimes simmered in tomato sauce for added richness.

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Why Add Cheese, Dill, and Coriander?

The use of cheese in the stuffing introduces a creamy, tangy layer that pairs beautifully with the hearty rice and meat. Coriander and dill, both widely used in Levantine cooking, bring a bright, herbal freshness that cuts through the richness of the meat and rice, balancing the dish and elevating its flavor profile.

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Ingredients for Syrian Kersha and Mombar

For the Meat and Rice Stuffing:

• 2 cups of Egyptian or medium-grain rice (washed and drained)

• 400g (14 oz) ground beef or lamb

• 1 cup shredded white cheese (mozzarella or Nabulsi)

• ½ cup finely chopped fresh dill

• ½ cup finely chopped fresh coriander

• 1 medium onion, finely chopped

• 3 tablespoons vegetable oil or ghee

• 1 teaspoon ground cumin

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon cinnamon

• Salt to taste

For the Kersha and Mombar:

• 1 cleaned cow’s stomach (Kersha)

• 1 meter cleaned intestines (Mombar casing)

• Juice of 2 lemons (for cleaning)

• ½ cup white vinegar (for cleaning)

• Salt and flour (for scrubbing)

Optional for Cooking Broth:

• 1 onion

• 2 bay leaves

• 5 cloves of garlic

• 1 cinnamon stick

• 1 teaspoon whole peppercorns

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How to Clean Kersha and Mombar Thoroughly

Cleaning is the most important step when dealing with tripe and intestines.

For Kersha:

1. Turn the stomach inside out.

2. Rinse under cold running water to remove debris.

3. Use salt and flour to scrub the surface. Rinse again.

4. Soak in a mixture of lemon juice and white vinegar for 30 minutes.

5. Rinse thoroughly several times until clean and odor-free.

For Mombar:

1. Flip the intestines inside out.

2. Scrape gently using the back of a knife to remove any residue.

3. Rinse with water and then soak in lemon juice and vinegar.

4. Rinse again until completely clean.

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Preparing the Stuffing

1. In a skillet, heat oil or ghee and sauté the onions until golden.

2. Add the minced meat and cook until browned.

3. Add the rice and stir for a few minutes to coat.

4. Add all the spices, cheese, dill, and coriander.

5. Mix everything well. Let it cool slightly before stuffing.

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How to Stuff the Kersha and Mombar

For Kersha:

1. Cut the stomach into manageable square pieces (10–15 cm each).

2. Fill each piece with 1–2 tablespoons of the stuffing.

3. Fold and sew or pin closed with toothpicks.

For Mombar:

1. Use a funnel or piping bag to fill the intestine with the mixture.

2. Don’t overfill (leave space for rice to expand).

3. Tie both ends with kitchen twine.

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Cooking Syrian Kersha and Mombar

Method 1: Boiling and Baking (Traditional)

1. In a large pot, add water, onion, bay leaves, garlic, cinnamon stick, and peppercorns.

2. Bring to a boil, then add the stuffed Kersha and Mombar.

3. Simmer for 1.5–2 hours until tender.

4. Once cooked, transfer to a baking tray.

5. Brush with ghee and bake at 200°C (400°F) for 15–20 minutes to crisp the outside.

Method 2: Frying Mombar

1. After boiling the Mombar, heat oil in a pan.

2. Fry until golden brown and crispy on the outside.

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Serving Suggestions

• Serve with a bowl of yogurt-garlic sauce or a fresh tomato salsa.

• Garnish with chopped parsley and lemon wedges.

• Often served with pickled vegetables or Arabic salad.

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Tips and Tricks for Success

• Always underfill slightly to avoid bursting during cooking.

• If the tripe or intestines are too tough, soak in lemon juice for an additional hour.

• Adding a little tomato paste to the stuffing can enhance the color and flavor.

• You can substitute rice with bulgur for a nuttier texture.

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Nutritional Value

This dish is rich in:

• Protein from meat and cheese

• Complex carbohydrates from rice

• Healthy herbs like coriander and dill (rich in antioxidants)

• Calcium from cheese

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Cultural Significance in Syria

In Syrian households, making Kersha and Mombar is more than just cooking. It’s a family event where relatives gather, prepare, and stuff together. This dish is especially common during Eid al-Adha, weddings, and large festive gatherings. It symbolizes abundance, love, and respect for every part of the animal.

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Storing and Reheating

• Refrigerate in an airtight container for up to 3 days.

• Reheat in the oven or microwave after sprinkling with a bit of water.

• You can also freeze them (after boiling but before frying/baking) for up to 2 months.