Country-Style Bahur

"A fantastic appetizer - the best complement to homemade wine."
Preparation60 min.
Cooking90 min.
Тotal150 min.
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  • pork meat - 6.5 lb (3 kg)
  • pork liver - 3.5 lb (1.5 kg)
  • pork lungs - 3.5 lb (1.5 kg)
  • pork heart - 1
  • rice - 1 cup (250 g)
  • onions - 3 heads
  • salt - to taste
  • black pepper - 2 tsp (10 g) ground
  • allspice - 2 tsp (10 g)
  • cumin - 2 tsp (10 g)
  • savory - 3 tablespoons
  • chili peppers - 1, dry
  • pork intestines - 1 set


Wash the pork intestines extremely well both inside and out, invert them under running water. Wash the meat, lung, liver and heart, dry them.

Chop them very finely or grind coarsely with the onions. Wash the rice, boil in cold, salted water until semi-cooked, strain well.

Add them to the ground products, along with the ground spices, very finely chopped chili pepper and knead very well until homogeneous.

Leave to sit for 1-2 hours, then use a funnel to fill the intestines; be sure to tie off both ends with strong thread.

Poke holes in them with a needle or skewer, then arrange them in a potato net bag. Fill a large container (large enough for the potato net bag to fit comfortably) with water, put it on the heat to boil, tie the bag and place it in the hot water.

Periodically, poke holes in the intestines with a skewer (so they don't rupture), while turning the bag around. Boil about 90 min. after boiling point.

Let the cooled bahur cool and store in a cool area.find similar recipes here

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