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Stuffed spleen is a real treat for offal lovers. In Morocco, where the dish is associated with specific times and places, it has nostalgic value to those who enjoy it. It's sometimes prepared during Eid Al Adha, when spleen is on hand after a home slaughter, and year-round stuffed spleen can be purchased from some butcher shops or grill-style restaurants.
The stuffed beef spleen (tihane) in this photo has a filling of Moroccan kefta (ground beef or lamb), rice, olives and hard-boiled eggs. The filling was heartily seasoned with Moroccan spices and herbs and once stuffed, the spleen was oven-roasted. It can be prepared ahead of time, sliced into single servings, and then frozen until needed.
I'd never made stuffed spleen before, so I asked Moroccan food writer Nada Kiffa for guidance. She and her mother were kind enough not only to share their family recipe for Moroccan stuffed spleen, but also to demonstrate the steps involved so that I could photograph the making of this very traditional dish. Keep reading to see how it's done.
Make the Filling for the Stuffed Spleen
The first step is to make the filling. Here, Nada's mother has hand-kneaded a mixture of raw ground beef, cooked rice, chopped olives, abundant parsley and cilantro, grated onion, some suet (chehma), lots of garlic, and generous amounts of seasoning which includes harissa and chopped preserved lemon. A few raw eggs are added for binding the mixture.
You can vary the recipe a bit by by replacing some of the ground beef with lamb or finely chopped liver or heart, or increasing the ratio of rice to kefta. We made the filling just prior to using it, but it can certainly be mixed ahead of time and refrigerated until needed.
Raw Beef Spleen
This is what raw beef spleen looks like. Although the membrane might be removed for some recipes, Nada's mother will trim only the fat. That's because the membrane is needed for holding the spleen intact once stuffed.
Note how large the spleen is; the serving tray helps give perspective. Beef spleens average in weight from 1 to 3 pounds (approximately ½ to 1 ½ kg).
Make an Incision in the Spleen
Wash and pat dry the spleen. Then, at one end of the spleen along its side, make an incision which is large enough to accommodate your hand.
Here you can see that the flesh of the spleen is quite fragile. That will become even more evident in the next step.
Insert Your Hand and Create a Cavity
This can be a messy task, so you'll probably want to wear a disposable cooking glove. If you don't have one, you can improvise by securing a clean plastic bag over your hand.
Gently insert your hand into the incision and bit by bit, work your hand in further and further to create a central cavity which extends the length of the spleen. The flesh is soft and will separate easily, but you'll need to work carefully so that you don't tear through the membrane. You also want to do your best to create a cavity which is as evenly centered as possible.
Stuff the Filling Into the Spleen
Now that you've made a pocket in the spleen, you can begin adding the filling. Bit by bit, stuff the prepared mixture into the cavity. You can push it in with your hands, and at times you may want to squeeze the spleen to manipulate and guide the filling toward the end.
Nada's mother managed to get all of the filling into the spleen; it was packed quite full and I was quite impressed!