| Maghz
Ingredients: (4
servings)
-
Lamb brains, 4
-
Butter, 100 grams
-
Vinegar, 2-3 spoons
-
Medium onions, 2
-
Large eggs, 2
-
Flour, 100 grams
-
Herbs (parsley,
coriander, dill, spring-onion ends), 200 grams
-
Salt
-
Black pepper
Directions:
Brain is quite fatty and not for everyone! Note that in some
countries a concern does exist regarding transmission of diseases
through beef/lamb brains, and that they may not be available
everywhere.
Peel and thinly slice onions. Wash brains carefully in cold water,
removing skin and veins. Add warm water, salt, black pepper,
vinegar, and onions, and cook over medium heat for 10-15 minutes.
Drain water taking care not to crush brains. Allow to cool. Slice
to a 1cm thickness.
Wash and finely chop the herbs. Add to eggs with salt and black
pepper and mix well. Pour flour on both sides of brain slices,
then dip each side in the egg-mix and fry in butter on both sides
until golden. Serve with Iranian, middle-eastern or pita bread.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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