During the Muslim holiday Eid al-Adha is it custom to serve offal, usually from a lamb, for an early lunch. The reason for this was practical. An animal is slaughtered for the holiday and freshly-slaughtered meat requires time before serving, offal is cooked first. It is roasted in the taboon (clay oven), grilled, cooked in fat or confit, or stuffed with herbs. Here is Muzna Bishara’s favorite preparation: grilled and served inside warm pita with tahini.
- 2.2 lb / 1kg offal of your choice (liver, kidneys, spleen, heart, and lungs)
- ½ cup /120ml olive oil
- 2 garlic cloves, chopped
- 1 green hot pepper, finely chopped
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon baharat spice mix
- Preheat oven to 475°F / 250°C.
- Cut the offal and soak for 10 minutes in cold salted water. Rinse and drain.
- Transfer to a roasting pan, add the remaining ingredients and let marinade for 15 minutes.
- Cover the pan with aluminum foil and bake for 10 minutes. Remove the foil and brown for 10 minutes.
- Serve hot, stuffed inside a pita with hummus, tahini, and salad.