Brains Moroccan Style

Name: Brains Moroccan Style
Cuisine: Moroccan
Ingredients: 2 sets calf’s brains or 4 sets lamb’s brains; 2 sets calf’s brains or 4 sets lamb’s brains; 3 cloves garlic, crushed; 3 tablespoons oil; Salt; Vinegar; 1 small bunch of fresh coriander, finely chopped; 1 teaspoon paprika; 1 medium tin peeled tomatoes; 1 small bunch of parsley, finely chopped; Juice of ½ lemon; ½ preserved lemon, chopped up; A pinch of cayenne, to taste; 1 teaspoon cumin

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

2 sets calf’s brains or 4 sets lamb’s brains
Salt
Vinegar

Africa
Morocco
Starter
Mediterranean
Gluten-free

Method

Soak and clean the brains as described in the preceding recipe and cut them in 2 or 4. Fry the garlic in the oil in a large pan until the aroma rises. Add the peeled tomatoes and the rest of the ingredients (except the brains) and simmer for a few minutes. Then drop in the brains and cook gently a further 15 minutes.

As good cold as it is hot.