Mokh Mazlouk
Ingredients
Instructions
- Soak the brains in water acidulated with a little vinegar for 1 hour.
- Carefully peel off the thin outer membranes and connective tissue enclosing them.
- Wash under cold running water and drain well.
- Separate each brain into 2 or 4 parts, depending on whether lambs or calfs brains are used.
- In a pan, heat the oil with 1/2 cup water, the garlic, sliced celery if used, turmeric, and lemon juice.
- Add a little salt and pepper and simmer for a minute or twoor for about 15 minutes if celery is used, to allow it to soften.
- Poach the brains gently in this barely simmering liquor for 1015 minutes, taking care not to break them.
- They will be tinged a beautiful yellow by the turmeric.
- Add a little water if the sauce evaporates too quickly.
- Serve the brains in their sauce, sprinkled with finely chopped parsley.
- Instead of turmeric, add 1 teaspoon ground cumin to the sauce, or 1/2 teaspoon ground cardamom seeds.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).