Brain and Veal Omelet

Meguina à la Cervelle et au Veau

Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About

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