Moroccan stuffed lamb spleen (tihane farcie)
Tihane is a traditional Moroccan dish that turns lamb spleen into something closer to a spiced meatloaf: the organ is split open, packed with a well-seasoned ground meat and herb filling, then roasted until deeply browned. Sliced into rounds, it's a genuine offal specialty, most associated with Eid al-Adha and the small grills that spring up beside butcher shops in cities like Fez.
Ingredients
Instructions
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground meat, garlic, parsley, coriander, cumin, paprika, cayenne, salt, and pepper. Cook, breaking up the meat, until browned and cooked through. Let cool.
Using a small sharp knife, slit each spleen lengthwise, cutting deep into the center but not all the way through, so it opens like a pocket.
Spoon the cooled filling into each spleen, packing it gently but not too tightly — it will need a little room as it cooks. Close the opening with toothpicks or kitchen string.
Arrange the stuffed spleens on an oiled baking sheet and roast at 375°F for 30 to 35 minutes, until well browned and cooked through.
Let rest for a few minutes, then slice crosswise into rounds and serve warm.
Notes
Leave the spleen's outer membrane intact — it holds the filling in place as it cooks. Just trim away visible fat before stuffing.
Don't overstuff; the spleen shrinks slightly in the oven, and an overfilled one is more likely to split.
No spleen at hand? The filling also works well shaped into small kefta patties.
Variations
For the richer, more traditional version made with a whole beef or veal spleen, add cooked rice, chopped preserved lemon or green olives, and a little chopped liver to the filling.
Swap the oven for the stovetop: brown the stuffed spleens in a covered pot with a little oil over low heat for about 45 minutes, turning occasionally.
For a street-food finish, sear the roasted spleen briefly on a hot grill for a charred edge.
Source
Tihane — rate farcie in French — is a genuine Moroccan specialty, prepared with either lamb or veal/beef spleen depending on the household and region. It's less common on everyday tables than stuffed liver or heart, but it carries real nostalgic weight, tied especially to Eid al-Adha and to grilled offal sold streetside near butcher shops in cities like Fez.