This traditional Moroccan recipe for stuffed spleen is regarded as a delicacy by Moroccan offal lovers. A tasty filling of seasoned ground beef or lamb is mixed with rice and stuffed into a calf spleen, which is then roasted and served by the slice. Leftovers can be frozen for later serving.
Step-by-step photos showing how to make Moroccan stuffed spleen with a seasoned ground beef (kefta), rice and egg mixture. Serve right out of the oven, or allow to cool then wrap and freeze individual slices for later serving.
A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.
A traditional Moroccan offal dish of marinated lamb or calf brains cooked in tomato sauce. It’s especially popular during Eid al Adha.
Heart and kidney kebabs and other grilled offal are common street food offerings in Morocco. They also are among the first things served during the …
Muslims worldwide observe two major religious holidays: Eid al Fitr and Eid al Adha. The first marks the end of Ramadan while the second culminates …
Caul fat—also known as lace fat, fat netting or the greater omentum—is a thin, fatty membrane which surrounds the internal organs of some animals. It …
Boulfaf is Morocco’s answer to a bacon-wrapped kebab and a much-loved variation of traditional liver brochettes known as kouah. To make boulfaf, seared and seasoned beef …
Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They’re available in practically every weekly souk and are a …