Osbana is a sort of Algerian version of haggis. The lungs and lights, liver and heart of a sheep are finely chopped and mixed with spices including cumin, coriander (US: cilantro) and chilli together with fried onion and garlic. This mixture is cooled, bound with egg and breadcrumbs and stuffed into the thoroughly cleaned stomach. The stomach is sealed with a stitch and then placed in a deep pot in a sauce made with tomatoes and with the same spices. It is cooked in this for at least two hours. This dish is traditionally served on the day of the feast of Eid El Adha when many sheep are slaughtered in honour of Abraham. No part of the sheep is left uneaten.
