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10
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Published 2002
To those wary of innards, it will no doubt come as a huge surprise that a brain-and-hard-cooked-egg omelet is a signature dish of North African Jews and is served on festive occasions and holidays. It’s called meguina in Algeria and Morocco, menina in Tunisia. Both Tunisian and Moroccan Jews make meguina with chicken and brains, minus the onions, peas, and carrots, sometimes adding potatoes. Some versions are just brains and eggs. The brains are precooked and cut into s