Photograph of the finished Pacha Iraqi

Middle East · Dạ dày cừu nhồi gạo hầm Pacha

Pacha Iraqi

5 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sheep stomach Sheep stomach 3.1 lb
  • Photograph of Pig's trotters Pig's trotters 2.6 lb
  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Lamb Lamb 1.6 lb
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Garlic Garlic 4
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Rub the lamb stomach with coarse salt, vinegar, and flour, then rinse several times and blanch for 20 minutes.
  2. 2 Blanching and scrubbing thoroughly is essential for pacha; any remaining odor renders the entire pot inedible.
  3. 3 Mix rice with minced lamb, baharat, and turmeric to make the filling.
  4. 4 Stuff the stomach with the filling until it's only two-thirds full, then sew it shut with kitchen thread.
  5. 5 Stuff it halfway because the rice expands a lot; if you stuff it completely full, the stomach will burst and the filling will spill out.
  6. 6 Simmer the pig's trotters and dried lemon for 4 hours, then serve with thin bread rolls topped with the broth.

With an appliance

  • Pressure cooker 2 hr

    Replace step 6: pressurize in a high-pressure chamber for 75 minutes, then release the pressure naturally.

Start cooking