Moroccan-style braised heart from Odd Bits: How to Cook the Rest of the Animal (page 125) by Jennifer McLagan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on October 12, 2018

    Blah. The vivid flavor of the dates throws the whole dish off balance. I wish I had made Paula Wolfert's Lamb tagine with carrots and celery from Couscous and Other Good Food from Morocco, using the heart in place of the lamb.

  • Franci on February 03, 2012

    Everybody at the table liked it. I maybe cooked a little longer than stated. Although it's very nice, we prefer the texture of grilled heart, on the medium rare side.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.