Eid Mubarak Said! Let’s make Tkalia, a beloved Moroccan dish traditionally prepared on Eid al-Adha that’s made with parts of the animal many overlook — tripe, intestines and traditionally, lungs. In Morocco, it’s often one of the first things prepared after the sacrifice, honoring the animal by using it fully.
Here in the U.S., lungs can’t be sold due to USDA regulations, so I used sweetbreads instead.
This is a recipe that’s prepared from the heart. I’m not including exact measurements as they’ll vary based on the amount of offal used. Here’s the list of ingredients and the overall technique using a pressure cooker if you’d like to try it at home.
Ingredients:
A mix of cleaned offal (tripe, intestines, sweetbreads, etc.)Onion, grated
Garlic, minced
Moroccan olive oilSaltBlack PepperTurmeric
PaprikaCumin
Ginger
Ground Corriander
Preserved Lemons
Grated Tomatoes
Tomato Paste
Chopped Flat Leaf Parsley
Saffron Water
Moroccan olives
Preserved Lemons
Method:
After thoroughly cleaning the offal with vinegar, salt and multiple rinses, cut everything into bite-sized pieces. In your pressure cooker, sauté offal with onion, garlic, dried spices, salt, tomato paste and olive oil. Stir to coat and cook until water has evaporated and spices are toasted. Add grated tomatoes, parsley, saffron water and enough water to barely cover. Pressure cook on high for 35-40 minutes until offal is tender. Depressurize, add Moroccan olives, preserved lemon and more fresh parsley. Cook until majority of the water has evaporated and you’re left with a thick sauce. Serve with crusty bread, mint tea and enjoy.
As always, b’saha & bon appetit!
today we’re making takalia a very traditional stew prepared during Eid al now I know many of you watching from Morocco aren’t observing Eid in the same way this year but I wanted to share this dish with you to honor the tradition now this dish is not for the faint of heart takalia is a combination of tribe intestines and lungs i actually learned that we can’t purchase lungs here in the US due to a USDA regulation so I use sweet breads instead very old recipes for takalia call for very few ingredients but the more modern recipes like this one use onions lots of spices like cumin paprika and ginger along with garlic olive oil and tomato paste the ingredients are cooked for a few minutes to let all of the spices absorb and then tomatoes saffron water and parsley along with just enough water to cover are added i used a pressure cooker here and definitely overcooked my sweet breads as they started to fall apart but the rest was perfect once tender I add Beldi preserved lemons from Mina Moroccan olives and parsley cook until most of the water has evaporated serve with crusty bread and enjoy eid mubada to all observing this year like and follow for more and as always saha and bonapet [Music] middle of