Moroccan Stuffed Spleen Recipe - Tihane or Rate Farcie

ByChristine Benlafquih
2 Comments

This traditional Moroccan recipe for stuffed spleen is regarded as a delicacy by Moroccan offal lovers. A tasty filling of seasoned ground beef or lamb is mixed with rice and stuffed into a calf spleen, which is then roasted and served by the slice. Leftovers can be frozen for later serving.

Close-up view of veal spleen stuffed with a Moroccan mixture of kefta and rice sits on a wooden cutting board. The spleen has been sliced to reveal the filling. A knife sits on the cutting board next to the stuffed spleen.
Moroccan Stuffed Spleen with Kefta and Rice Filling. Photo: Christine Benlafquih | Taste of Maroc
Save to Favorites Jump to Recipe

This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.

In most Moroccan homes, stuffed spleen (tihane in Moroccan Arabic, rate in French) is not served as frequently as other organ meats such as liver or heart.

Nonetheless, it's readily available at grillade-style restaurants and butcher shops, where offal lovers are delighted to order a slice or two of the stuffed spleen and have it warmed on the grill or pan.