01 December 2009

Sheep Lungs & Tripe (The Moroccan way)


Today, I present you a typical Moroccan dish that we prepare on the occasion of El Eid, a recipe using lungs and tripe from sheep, with onion, garlic, parsley, coriander and spices.









7 comments:

  1. tasteofbeirutDecember 1, 2009 at 6:07 PM

    je ne me serais jamais doutée qu'il s'agit de tripes et de poumon de mouton! les epices sont delicieuses! quel plat unique!

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  2. AnonymousDecember 1, 2009 at 6:26 PM

    I tasted this dish it was delicious YAM YAM, thank you sabah.

    Laila

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  3. ccuisineTouriaDecember 2, 2009 at 2:54 AM

    Hi my dear what a delicious dish, am going to make it next week inchalah. I'd devided the lungs & trip into 2: first I made bakbouka the famous Oujdi dish and then I'll make t9elya the popular moroccan dish
    OK the introduction's link to the Moroccan cuisine is in your mail please check it, I've just sent a copy to Arlette
    Hope u a fine day best wishes
    Touria

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  4. HananeDecember 2, 2009 at 8:14 AM

    un plat que j'aime beaucoup.

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  5. salma82December 3, 2009 at 6:25 AM

    lahya3tik sahaaaaaaaaaaaaaa

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  6. AyieDecember 3, 2009 at 5:54 PM

    we have a different version and it's called bopis =)

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  7. sosoloyaDecember 5, 2009 at 11:39 AM

    salut,

    j'adore t9elia 3tak allah saha !

    ReplyDelete