Usban
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Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
In the Vinony graph
Vinony's link graph records 41 inbound references to Usban, and connects out to Maghrebi cuisine, Algeria and Libya.
Vinony files it under Algerian cuisine, Arab cuisine and Cooked sausages.
Vinony links it to 11 Wikipedia language editions.
Key facts
- Prepared food.name
- Usban
- Prepared food.image
- File:Tunisian Osban couscous.JPG
- Prepared food.caption
- Couscous with usban
- Prepared food.country
- Maghreb
- Prepared food.region
- North Africa
- Prepared food.associated_cuisine
- Maghreb cuisine
- Prepared food.main_ingredient
- rice, herbs, lamb, chopped liver and heart
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Part of
- Libyan cuisine
- Country of origin
- Libya
- Image
- عصبان تونسي 1.JPG
Show 2 more facts
- Commons category
- Usban
- native label
- عصبان
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Gallery
- See also
- References
- External links
Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. 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.
Excerpted from Wikipedia’s “Usban” article, available under the CC BY-SA 4.0 licence.