Boudin oujdi (rice-stuffed lamb casing)

Method

1. 1

   Clean the large intestine with great care, several times over, using water, salt and vinegar, until it is completely clean inside and out.

2. 2

   Make the filling by mixing the finely chopped fat with the part-cooked rice, onion, mixed spices, salt and hot red pepper until evenly combined.

3. 3

   Stuff the casing using a funnel or by hand so it fills evenly, without pressing out too much air, then tie both ends tightly with kitchen string.

4. 4

   Poach the stuffed casing in boiling water for a while until the filling firms up, then lift it out and drain.

5. 5

   Fry or grill the poached casing over charcoal or on a griddle (saj) until crisp on the outside, then slice and serve hot in a sandwich or on its own; this cheap, popular dish is one of Oujda’s best-known street foods, traditionally sold alongside karan from the same carts.