Tehane

Tehane 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.

History

Stuffed spleen originated in the Moroccan Jewish community.
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.

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.
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.
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.