Name: Moroccan Brain Salad (Muhkt)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley; 4 large ripe tomatoes, skinned, seeded and diced; 2–3 cloves garlic, peeled and finely chopped; ¼ teaspoon each hot red pepper and powdered cumin; juice of 1 lemon; 550 g/1¼ lb calf’s brains (or lamb’s brains, if you can get them); ½ teaspoon sweet red pepper; salt and freshly ground black pepper; 4–6 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

550 g/1¼ lb calf’s brains (or lamb’s brains, if you can get them)
juice of 1

Method

Wash the brains under cold running water, removing membranes and blood, then soak in cold water with juice of half the lemon for at least 1 hour. Drain.
Place the prepared brains in a medium-sized casserole with garlic, parsley and coriander. Add olive oil, sweet and hot red peppers and cumin and toss over a medium heat, stirring constantly, until brains begin