Mombar (Egyptian Arabic: ممبار) is a rice sausage dish from Egypt. Different versions of it with various different names are eaten in Syria, Algeria, Tunisia, and Libya. In Egypt it is made from sheep casing stuffed with a rice mixture and deep fried.

The stuffing consists of rice, finely chopped onions, tomatoes, parsley, dill, cilantro, minced garlic, and spices such as cumin, coriander, paprika, cinnamon, salt, and pepper. This mixture is carefully inserted into cleaned sheep intestines using a funnel or sausage stuffer, ensuring they are not overfilled to prevent bursting during cooking. The stuffed intestines are then boiled in water for 30-40 minutes until the rice is tender. For added flavor and a crispy texture, the boiled sausages are then fried in oil until golden brown before serving.

A rough Levantine equivalent of Egyptian mombar is called qubawat (Arabic: قباوات) in Syria; while in Lebanon and Palestine it is known as fawaregh (Arabic: فوارغ), although these are usually made with a mixture of rice and meat and boiled in water. Another variant eaten in parts of North Africa is known as usban (Arabic: عصبان).