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]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]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]- Pani câ meusa, Sicilian spleen sandwich
References
[edit]- ^ a b c Benlafquih, Christine (2022-03-02), How to Make Moroccan Stuffed Spleen
- ^ a b Zuras, Matthew (2014-06-03), Chicken Tagine Is the Soylent of Moroccan Tourist Cuisine, Vice News
- ^ Benkerroum, Noreddine (2013-01-03), "Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks", Comprehensive Reviews in Food Science and Food Safety, vol. 12, no. 1, Institute of Food Technologists, pp. 54–89, doi:10.1111/j.1541-4337.2012.00215.x
- ^ Daoudi, Ahmed; Frentz, Jean-Claude; Martin, Jean-Luc; Mekhticher, Leila (2006), Les produits carnés halal: Charcuteries et préparations bouchères [Halal meat products: Cold cuts and meat preparations] (in French), pp. 237, 243–244, ISBN 2913338070
- ^ Gagaoua, Mohammed; Boudechicha, Hiba-Ryma (2018-03-03), "Ethnic meat products of the North African and Mediterranean countries: An overview", Journal of Ethnic Foods, vol. 5, no. 2, Elsevier B.V., pp. 83–98, doi:10.1016/j.jef.2018.02.004
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