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Mokh Makly

Recipe information

  • Yield

    serves 6-8

Ingredients

2 sets calf’s brains or 4 sets lamb’s brains
4 teaspoons wine vinegar
Salt
Flour
2 egg yolks, beaten
White or black pepper
Fine dry breadcrumbs or matzo meal
Sunflower or vegetable oil for deep-frying
3 tablespoons finely chopped parsley to garnish
Juice of 1/2–1 lemon (optional)

Preparation

  1. Step 1

    Soak the brains for 1 hour in water acidulated with 1 tablespoon of the vinegar. Remove the thin membranes in which they are encased and wash the brains under cold running water. Drop the brains into boiling salted water acidulated with the remaining teaspoon of vinegar, and simmer for about 3 minutes. Remove, and drain thoroughly.

    Step 2

    When cooled, cut into smallish (about 1 1/2-inch) pieces. Gently roll the pieces first in flour, then in beaten egg yolk seasoned with a little salt and pepper, and lastly in fine breadcrumbs or matzo meal. Fry in hot oil about 3/4 inch deep for a minute or two, until golden brown, turning them over once. Drain on paper towels.

    Step 3

    Serve hot or cold, garnished with parsley and, if you like, sprinkled with lemon juice.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternMainStarterDinnerDairy FreeNut FreeCookbooks
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