white kidneys in sauce

Ingredients for 6 people :

2 kg (4 lbs 7 oz) of white kidneys Cut the skin and remove the kidneys. Turn over gently in salt Without crushing them and wash in fresh water. Rinse several times. Cut into 3 cm (11 1/4”) cubes and leave to drain. Put in a saucepan with a little salt (the kidneys having already been washed in salt) and add:

* 2 teaspoonfuls of paprika * 1 teaspoonful of cumin * 1/2 teaspoonful of cinnamon * 150 g (5 oz) of butter

Preparation: 

Cover with water and cook with the lid on, over a moderate heat. When the kidneys feel firm they are cooked. Boil down the sauce until it is thick. Check the seasoning and remove from the heat. Serve very hot.

steamed sheep's head

Allow 1 sheep’s head for 2 people. Buy the sheep’s head divided in 2 and ask the butcher to chop off the horns. Take out the brains,and shake the 

heads hard to make sure that any maggots that might be tucked away inside the ears and mouth fall out. Brush with a stiff brush.Wash in many changes of water and salt very carefully. Rinse several timesand leave to drain. Steam as for “steamed meat” (choua). 

After 2 of 3 hours’ cooking, depending on the quality of the meat, take them off the heat and remove any wool.

Put back to steam for half an hour and serve piping hot with kerouiya Harira.