offal
Offal is the collective term for the edible internal organs and other parts of a slaughtered animal that are not usually considered ordinary cuts of meat. It includes organs such as the liver, kidneys, heart, spleen and brain, as well as parts such as the tongue, tripe and sweetbreads.
Roz bel khalta (Egyptian rice with nuts, raisins, and gizzards)
Fluffy rice scented with cinnamon, cardamom, and cloves, folded with golden fried gizzards, toasted nuts, and plump raisins. Known in Egypt as roz bel khalta (“rice with a mixture”), this festive dish is served at holidays and family gatherings, usually next to roasted or braised meats.
Kamounia (veal liver stew with cumin)
Liver seared with plenty of garlic and simmered briefly in a cumin-spiced tomato sauce — a fast North African staple served over white rice.
Lamb tripe with chickpeas and tomato
A hearty, pork-free tripe stew of lamb tripe, chickpeas, tomato and garlic, slow-simmered until tender in the North African style.
Turkish stuffed lamb spleen (dalak dolması)
Lamb spleen stuffed with a fragrant rice pilaf of pine nuts, currants, ground meat and warm spices, then roasted until deeply browned — an Anatolian offal specialty from Manisa.
Moroccan stuffed lamb spleen (tihane farcie)
Lamb spleen split and packed with a spiced ground-meat and herb filling, then roasted until deeply browned and sliced into rounds, a traditional Moroccan offal specialty.
Maghrebi ground meat and potato meatballs
Tender meatballs made with grated potato and soaked bread, brightened with lemon and parsley, breaded and pan-fried until golden.