طحالات محشّية

Wash the spleens thoroughly with vinegar and lemon to clean and remove odors.

Boil the spleens once and discard the first water.

Prepare the filling by mixing parsley, cilantro, tomatoes, garlic, green chili, chili powder, olive oil, lemon juice, salt, and black pepper.

Season the spleens with salt and black pepper.

Stuff the spleens with the prepared filling.

Spread a little chili on top of each stuffed spleen.

Place the spleens in a glass baking dish (Pyrex) and add 1 cup of water.

Bake in the oven for 1 hour while covered.

Uncover after 30 minutes to allow the liquid to evaporate and the spleens to brown.

Remove from the oven and let cool to room temperature.

Slice the cooled spleens into sandwich-sized pieces.

Place the slices in fresh bread.

Add sliced tomatoes and lemon over the filling in the sandwich.

Sprinkle salt and black pepper as desired.

Roll the sandwiches and serve with yogurt sauce (Shanina).