Eid al-Adha Organ Grills
Africa — Morocco
The immediate post-slaughter grilling tradition of Eid al-Adha. Fresh organs seasoned simply and grilled over charcoal within hours of slaughter.
Cuts in this tradition
Cultural context
Practiced across Morocco and the broader Muslim world. The freshness and immediacy is culturally central — organs are consumed the same day as slaughter. A family and communal celebration.
Preparation
Organs cleaned and cut, seasoned with cumin, paprika, salt, and sometimes chermoula. Grilled quickly over charcoal. Liver is usually first; heart, kidneys, and sweetbreads follow.