Mokh Mazlouk

1. 1

   Soak the brains in water acidulated with a little vinegar for 1 hour.

2. 2

   Carefully peel off the thin outer membranes and connective tissue enclosing them.

3. 3

   Wash under cold running water and drain well.

4. 4

   Separate each brain into 2 or 4 parts, depending on whether lambs or calfs brains are used.

5. 5

   In a pan, heat the oil with 1/2 cup water, the garlic, sliced celery if used, turmeric, and lemon juice.

6. 6

   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.

7. 7

   Poach the brains gently in this barely simmering liquor for 1015 minutes, taking care not to break them.

8. 8

   They will be tinged a beautiful yellow by the turmeric.

9. 9

   Add a little water if the sauce evaporates too quickly.

10. 10

    Serve the brains in their sauce, sprinkled with finely chopped parsley.

11. 11

    Instead of turmeric, add 1 teaspoon ground cumin to the sauce, or 1/2 teaspoon ground cardamom seeds.

No additional tips available.