Usban

Usban
	Couscous with usban
Region or state	North Africa
Main ingredients	rice, herbs, lamb, chopped liver and heart
	Media: Usban;

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]

References

^ 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.
^ ^a ^b 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.
^ "Libyan Rice Sausage: Osban". Libyan Food Blog. 22 August 2010. Retrieved 9 February 2012.

External links

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

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[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.

[Wright-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.

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v t e African cuisine
National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of the Congo Djibouti Egypt Equatorial Guinea Eritrea Eswatini (Swaziland) Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa South Sudan Sudan Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe
Ethnic and regional cuisines	Arab Berber Jewish Ethiopian Mizrahi Sephardi Maghrebi Mediterranean West African Zanzibar
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