812- Stuffed Lamb Spleens (Tihal) / الطحال معمر
4 lamb spleens
200 grams (7 oz) lamb ground meat
1 medium onion, chopped
100 grams (3.5 oz) green olives, pitted and sliced
1/2 preserved lemon, chopped
2 tablespoons lamb kidney fat, finely chopped
3 garlic cloves, grated
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon pepper
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon harissa (or hot sauce)
2 tablespoons finely chopped cilantro and parsley
1- In a bowl, combine all the stuffing ingredients: the lamb ground meat, onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, ground paprika, salt, ground cumin, harissa, parsley, and cilantro.
2- In a plate, open the spleens, fill them with the mixture. Keep pushing the stuffing to the bottom of the spleen to get more space and make sure that the entire spleen is well filled.
3- Close the stuffed spleens with toothpicks skewers.
4- In a baking pan covered with parchment paper, place the 4 spleens and cover then with another parchment paper sheet.
5- Bake in a preheated oven at 180C / 350 F for around 40 minutes. You can remove the top parchment paper 10 minutes before the spleens are cooked, to get a nice color. Serve immediately !