Stuffed Lamb Spleens (Tihal) / الطحال معمر – CookingWithAlia – Episode 812

known asTihal, is a very rich and bizarre recipe which you will love! You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Tag someone in the comments who likes to eat the spleens! Recipe: https://bit.ly/304gQnF INGREDIENTS: 4 lamb spleens Stuffing Ingredients:  200 grams (7 oz) lamb ground meat  1 medium onion, chopped  100 grams (3.5 oz) green olives, pitted and sliced 1/2 preserved lemon, chopped 2 tablespoons lamb kidney fat, finely chopped 3 garlic cloves, grated 1 teaspoon ground coriander  1 teaspoon ground cumin 1/2 teaspoon pepper 1 teaspoon ground paprika   1 teaspoon salt  1/2 teaspoon harissa (or hot sauce) 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- In a bowl, combine all the stuffing ingredients: the lamb ground meat, onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, ground paprika, salt, ground cumin, harissa, parsley, and cilantro. 2- In a plate, open the spleens, fill them with the mixture. Keep pushing the stuffing to the bottom of the spleen to get more space and make sure that the entire spleen is well filled.   3- Close the stuffed spleens with toothpicks skewers.  4- In a baking pan covered with parchment paper, place the 4 spleens and cover then with another parchment paper sheet.  5- Bake in a preheated oven at 180C / 350 F for around 40 minutes. You can remove the top parchment paper 10 minutes before the spleens are cooked, to get a nice color. Serve immediately!

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Mozzarella Sticks With Ricotta Sauce / أصابع الموزاريلا مع صلصة الريكوتا – CWA – Episode 811

Mozzarella sticks are a must, especially when mixed with Panzani Ricotta Sauce. Try this delicious recipe that we prepared in collaboration with Panzani and share with us the photos of the result. 😍 RECIPE: https://www.cookingwithalia.com/811-mozzarella-sticks-with-ricotta-sauce/ INGREDIENTS: Panzani ricotta cheese sauce 300 grams (10.5 oz) mozzarella cheese  2 eggs 2 tablespoons milk 1 teaspoon garlic powder 1 teaspoons Italian seasoning 150 grams (1 cup) bread crumbs Salt and pepper, to taste DIRECTIONS: 1- Using a sharp knife, cut the mozzarella cheese into medium sticks. 2- In a bowl, add the egg, milk, salt, pepper, and whisk until well combined. 3- In another bowl, combine the bread crumbs, Italian seasoning, and garlic powder.  4- Dip the mozzarella cheese sticks in the egg mixture and roll them in the bread crumb mixture. Repeat this process three times untill the mozzarella sticks are completely coated.  5- Put the mozarella sticks in the freezer for 1 hour before baking them. 6- Place the mozzarella sticks on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 10 minutes until they turn golden. 7- Serve the mozzarella sticks hot with Panzani ricotta sauce.

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Lamb Feet With Chickpeas / أرجل المعز بالحمص – CookingWithAlia – Episode 809

Hargma (lamb feet with chickpeas) is a Moroccan dish that may seem totally bizarre to people who never heard of it. You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Here is one of the easiest and tastiest recipes of Hargma that takes me back to my childhood ❤️ RECIPE: https://www.cookingwithalia.com/809-lamb-feet-with-chickpeas/ INGREDIENTS: 8 lamb feet, cleaned  1 big onion, chopped  250 grams (8.8 oz) chickpeas, soaked in water overnight  3 garlic cloves, grated 2 teaspoons salt  2 teaspoons ground coriander 2 teaspoons ground turmeric 2 tablespoons ground paprika 1 teaspoon ground cumin 1 teaspoon ground pepper 2 teaspoons ground ginger   80 millilters (1/2 cup) olive oil  3 cinnamon sticks  3 tablespoons finely chopped parsley and cilantro 1 liter (4 cups) water  125 grams (4.4 oz) raisins DIRECTIONS: 1- In a pressure cooker, combine the lambs feet, onion, chickpeas, garlic, salt, ground coriander, ground turmeric, ground paprika, ground cumin, ground pepper, ground ginger, olive oil, cinnamon sticks, parsley, and cilantro.  2- Mix well and cook on medium heat for 10 minutes. Stir from time to time.  3- Add water, lock the pressure cooker, and cook for 45 minutes.  4- Release the pressure from the cooker, open it, and add the raisins. Cover it and continue cooking for another 10 minutes. Serve immediately with bread and Moroccan mint tea.

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Mini Quiche With Pesto Sauce & Goat Cheese / ميني كيش بصلصة البيستو وجبنة الماعز – CWA – Episode 807

Check out my new recipe for Mini Quiche With Pesto Sauce & Goat Cheese. RECIPE: https://www.cookingwithalia.com/807-mini-quiche-with-pesto-sauce-and-goat-cheese/ INGREDIENTS: 2 tablespoons Panzani pesto sauce 1 tablespoon olive oil 1 medium onion, cut into cubes 500 grams spinach 12 quiche shells 100 grams goat cheese, crumbled  1/2 cup grated Parmesan cheese (optional) 2 eggs 250 grams cherry tomatoes, cut in half 125 milliliters (1/2 cup) heavy cream Salt and pepper, to taste DIRECTIONS; 1- In a large pan over medium heat, heat the olive oil. Add the onion and cook for 2 minutes until softened.  2- Add the spinach and continue cooking and stir occasionally for 5 to 7 minutes with a spatula until most of the spinach water evaporates. 3- In a medium bowl, add the eggs, heavy cream, pesto sauce, salt, pepper, and whisk until well combined. 4- Place the spinach mixture in the quiche pies and pour the eggs mixture over it. Garnish with goat cheese, top with parmesan cheese, and add cherry tomatoes halves.  5- Bake the mini quiches with pesto sauce and goat cheese in a preheated oven at 200°C (392°F) for 20 minutes until the crust becomes golden brown and the quiche is firm. Serve immediately.

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