Oven-Baked Stuffed Spleen (Tihal)

Ingredients

For cleaning and marinating the spleen

• 1 kg spleen from the butcher, medium size preferred
• 1/4 cup milk
• 1/4 cup vinegar
• 1/2 cup olive oil
• 2 tsp crushed garlic

For the stuffing

• 4 cups chopped parsley
• 1 cup finely chopped coriander (cilantro)
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp red pepper paste
• 2 tbsp red chili paste
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp garlic and onion powder
• 2 tbsp paprika
• 1 tbsp turmeric
• 1 tsp ground ginger
• 1 hot chili pepper, finely chopped
• 2 tbsp crushed or finely chopped garlic
• 2 cups room-temperature water
• 1/4 cup olive oil
• Pine nuts and almonds, as desired

Method

1. To clean the spleen, trim off any excess bits and fat with meat scissors. Then, with a fine knife, remove the thin membrane covering the spleen, make a lengthwise slit along the top, wash well and drain. Most importantly, keep the spleen cold at all times and return it to the fridge after every step, for food safety.
2. Mix the milk, vinegar, garlic and oil, pour over the spleen and leave to marinate for at least 4 hours.
3. Then arrange the spleen in a roasting tray.
4. Mix the stuffing and fill each spleen through the slit on top. The tray will look very appetising.
5. Scatter any leftover stuffing between them.
6. Cover with baking paper, then with foil.
7. Bake in a preheated oven at 180°C on the middle rack for 1 to 1½ hours, without opening the oven. After an hour, check that all is well. I like the juices reduced but the spleen still tender, as you can see in the photo: not burnt, just caramelised.
8. Enjoy!

Notes

Serve with shrak bread or Arabic bread and pickles.
Serves 5 to 6 people.