Douara
Africa — Morocco
A Moroccan offal stew combining intestines and stomach tissues, spiced with cumin, saffron, ginger, paprika, and preserved lemon. Especially associated with Eid al-Adha.
Cuts in this tradition
Cultural context
Prepared in homes across Morocco following slaughter. A complex dish requiring extensive cleaning and long cooking. Regional variations exist across Fez, Marrakesh, and Casablanca.
Preparation
Intestines and stomach thoroughly cleaned, cut, and braised with cumin, saffron, paprika, ginger, garlic, preserved lemon, and herbs. Cooked until tender and deeply spiced.