Ingredients (Serves 6)
1 kg intestines
½ kg fatty ground meat
2 cups rice 
2 medium onions
2 tablespoons tomato paste 
4 tablespoons red pepper flakes
Salt, black pepper, cinnamon 
1 tea glass of plain oil 
1 bunch of parsley

Preparation
Clean intestines are purchased from the butcher and washed thoroughly at home. The rice is washed and placed on a tray. The meat, tomato paste, chili pepper, oil, salt, spices and finely chopped onion and parsley are mixed to make a stuffing. The fatty end of the intestine is placed in the left hand. The index finger of the right hand is pushed into the intestine and the stuffing is slowly filled. As the stuffing is filled into the intestine, it continues to slide down. A few instead, a quilt needle is inserted into it to allow water to penetrate. Enough hot water is poured over the mimbars in the pot, a teaspoon of salt is added and cooked over low heat.
Afiyet Olsun

*The Persian word bûmbâr, meaning the intestines of sheep and similar animals, is a corruption of the word bûnbâr.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN