Title: Masran (Kishke) (Stuffed Large Intestines)
Categories: Libya Israel Meat Jewish
Yield: 1 Servings

1	lg	(abt 18-ins) beef intestine, well-rinsed
1/4	lb	Beef liver, grilled over a flame to make kosher then chopped
1/2	lb	Beef heart or lung, chopped (opt)
1/2	lb	Beef, coarsely ground
3/4	c	Raw rice, well rinsed
1/4	c	Flat-leaf Italian parsley, chopped
1/4	c	Fresh coriander, chopped
1	md	(3/4 cup)onion, chopped fine
1	ts	;salt
1/4	ts	;pepper
1	pn	Nutmeg, grated
1/8	ts	Ground ginger
1/8	ts	Ground cinnamon
2		Eggs, beaten

The masran is to be incorporated into the Charouf bil Pisselli o Chedra (Lamb with Kishke & Peas -- see recipe).

1. Sew up one end of intestine, leaving other end open to be filled. 2. Mix all stuffed ingreds together & stuff intestine loosely to prevent it bursting open when rice expands. Sew up other end. 3. Put masran in a pan w/6 cups of water & bring to a boil. Cover pan, reduce the heat to low, & simmer for 1 hr to tender intestine & cook stuffed. The masran is now ready to be included in the Charouf bil Pisselli o Chedra.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi

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