Stuffed Intestines (Bumbar Dolması) Recipe

Serves: 6–8

Ingredients

Intestines:
2 large intestines (thick casing)

Meats:
250 g goat liver
250 g lean ground goat meat (single grind)

Grain:
2 cups rice

Vegetables & Herbs:
2 medium onions
3 medium tomatoes
½ bunch parsley

Oils:
1½ tea glasses olive oil
1 tablespoon butter

Spices & Paste:
1 tablespoon tomato paste
1½ teaspoons salt
1½ teaspoons black pepper
1 tablespoon red pepper flakes

Liquid:
2 cups water

For Serving:
Lemon wedges

Cleaning Ingredients

• 3 medium lemons

• 3 medium onions

• 3 tablespoons salt

For Frying (optional):
2 tablespoons butter (can be increased if desired)
2 tablespoons red pepper flakes

Preparation

1. Preliminary Preparation (Cleaning)

The intestines, pre-cleaned by the butcher, are turned inside out using a thin wooden stick so the transparent inner layer faces outward.

Rub thoroughly with peeled and roughly chopped onions, sliced lemons, and salt for at least 15 minutes to remove odor. Remove the onion and lemon pieces, rinse thoroughly with plenty of water, and finally turn the fatty side outward again using the wooden stick.

2. Preparing the Filling

The stuffing is prepared raw.

Finely chop the liver with a cleaver. Combine with ground meat, finely chopped onion, grated tomatoes, pre-soaked and rinsed rice, salt, black pepper, red pepper flakes, tomato paste, olive oil, butter, finely chopped parsley, and water. Mix thoroughly until well combined.

3. Stuffing and Cooking

Using a wide-mouthed funnel, carefully fill the cleaned intestines with the prepared mixture. Tie both ends securely with kitchen string.

Place in a pot in a circular shape without folding or compressing.

Add enough water to cover and bring to a boil over high heat.

Important: Once boiling, prick several spots with a needle to prevent bursting.

When fully cooked (tenderness can be checked by hand), remove from heat.

4. Frying and Serving

After boiling, the stuffed intestines may be sliced or left whole and fried in melted butter in a separate pan.

Once frying is complete, add red pepper flakes and a small amount of the cooking liquid to the same pan and bring to a brief boil.

Serve hot with freshly squeezed lemon juice on top.

Key Tip

Do not overfill the intestines. Leave slight space inside, as the rice will expand during cooking. This helps prevent the casing from bursting.