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Original name
Cordas
Offals in Morocco are considered as a prime food. In the moroccan "Cordas", they are marinated in a salty and spicy mixture before being put to dry in the sun. This helps to conserve them a long time without putting them in the refrigerator.
The word probably comes from the Portuguese "Cordas" which means strings. This name corresponds to the way in which they are made.After being thoroughly cleaned, pieces of livers, lungs and tripe marinate in a spicy pickle based mixture, garlic and herbs (The same marinade used to prepare the « #Gueddid# »).
Then, we form a kind of balls that are tied up with a cord or if desired with guts (and this is more common among local).
These balls are then suspended in the sun to dry from all the water they contain.
Drying concentrate the flavor in "Cordas", which is actually a good thing to enhance other dishes such as couscous, or lentils.
| In the local culture | - For everyday |
| Special occasion | - Feast of the sacrifice (Eid al Adha) |
| Spicy | Well spicy |
| Caloric value | Medium |
| Vegetarian , Vegan | |
| Difficulty of preparation | Average |
| Cooked - Raw | - Cooked |