Name: Douara
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 sheep’s liver, cut into 1 cm/½ inch cubes; 1 sheep’s heart, cut into 1 cm/½ inch cubes; ½ teaspoon powdered cumin; salt and freshly ground black pepper; ¼-½ teaspoon hot red pepper; 1–1½ teaspoons sweet red pepper; 2–3 cloves garlic, peeled and finely chopped; 1½ Spanish onions, peeled and chopped; 2–3 tomatoes, skinned, seeded and chopped; 6 tablespoons olive oil; 450 g/1 lb sheep’s tripe, partly cooked; 2 tablespoons vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Douara

Ingredients

Method

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