Tehane
 Preparation of stuffed beef spleen | |
| Alternative names | tehane/tihane, tihal |
|---|---|
| Type | Offal |
| Place of origin | Morocco |
| Associated cuisine | |
| Created by | Moroccan Jews |
| Main ingredients | Spleen (Dromedary camel, cow), kefta |
| Ingredients generally used | Harissa, preserved lemon, olives, eggs, suet/camel hump |
| Variations | Sandwich, with pita |
| |
Tehane (Moroccan Arabic, also tihane, lit. 'spleen' — synecdoche; Arabic: الطحال, tihal or tehal; French: rate farcie) or stuffed spleen is a delicacy of Morocco, made from a baked spleen stuffed with kefta and other ingredients. Dromedary camel spleen is traditionally used, but cow spleen is also used. Stuffed spleen is a popular street food in souks in Fez and Marrakech, like Fes el Bali and Jemaa el-Fnaa.[1]
History
[edit | edit source]Stuffed spleen originated in the Moroccan Jewish community.[2]
The dish is a popular home cooking dish during Eid Al-Adha, after the festival's ritual animal sacrifice finds families with ample meat and offal.[1]
Preparation and consumption
[edit | edit source]Tehane is a fresh meat product of over 20% moisture by volume. North African traditional fresh meat products have a significant chance of foodborne illness due to lack of livestock veterinary care, unsanitary butchering, and lack of oversight in small facilities. However, tehane is a fully cooked meat product, lowering chance of illness.[3]
The spleen is split and stuffed with kefta, fat - typically suet or camel hump - and egg. The stuffing is heavily spiced, including harissa, preserved lemons and olives. The spleen is sewn closed and traditionally baked in a communal oven (ferran).[1][4]
The finished tehane is baked to a dark color and creamy internal texture. Tehane is served in slices, usually griddled, and either served over rice or as a sandwich in a pita.[2][5]
See also
[edit | edit source]- Pani câ meusa, Sicilian spleen sandwich
References
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