Home » Howto & Style » Stuffed Lamb Spleens (Tihal) / الطحال معمر – CookingWithAlia – Episode 812

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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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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