Osban

Osban, also spelled usban, is a traditional sausage associated mainly with Libya, though some sources also place it in Tunisia. It is made by stuffing a casing with rice, herbs, lamb and chopped offal.

History

The available sources do not document its origin precisely, nor when it was first made or by whom, so any date or attribution should be treated with caution.

What is described clearly is the method: the mixture is packed into sheep intestines or commercial sausage casings, the ends are tied off with thread, the sausages are simmered in a pot for about an hour and then browned in a frying pan or in the oven. There are several versions, and the herbs and spices vary from one household to another. The base usually includes red and black pepper, turmeric and cinnamon, together with dried mint, parsley and dill, spring onion, tomato, vegetable oil and rice.

Culture

Osban is usually served alongside the main meal of rice or couscous and is associated with special occasions, so it plays a more festive than everyday role at the table. Its slow, handmade preparation, with each piece filled and tied by hand, places it more in the kitchen of celebration than in daily cooking. Regional variations and the range of herbs show that each family may have its own recipe.