Tihane

What we know so far

Tihane (tehal) is a calf or beef spleen used as a casing: slit along one side, stuffed tight with a spiced kefta of minced beef or lamb, garlic, cumin, paprika, coriander and parsley (and in the fuller version, rice, olives, preserved lemon and whole boiled eggs), sewn shut and roasted until it looks like a huge dark sausage. It is sliced like a meatloaf and eaten hot or cold with lemon, tomato and bread, and the slices are often reheated on the grill. Rabat and Fès claim it, and it appears at Eid al-Adha when a home slaughter brings a spleen to the kitchen.

The draft was written from 2 published sources and holds 14 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting