Home » Howto & Style » [ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

[ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

In Morocco, we eat a lot of dishes that some of you might consider ”bizzare”. On my new series ”Bizzare foods of Morocco” I will take you on a culinary journey to try the weirdest yet the yummiest dishes! Starting with this lamb brain recipe, a popular one during Eid.
RECIPE: https://goo.gl/oe87i7

INGREDIENTS:
4 lamb brains
1 tomato, peeled and cut into cubes
1 garlic, grated
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon chopped parsley
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
Half a cup tomato juice (filtered from the grated tomato)

DIRECTIONS:
1- In a bowl place the lamb brains, cover with cold water, and gently wash the brains with the tips of your fingers for a few times until the brains are clean.
2- Place the brains on a cutting board, and gently peel the thin membrane covering the brains.
3- Cut each brain into 3 pieces.
4- In a large pan, place the cubed tomato, garlic, and cook for a few minutes. Add the spices and the olive oil, mix and cook for 5 minutes.
5- Add the chopped parsley and continue cooking for 15 minutes, while smashing the tomatoes until it’s soft.
6- Place the brains in the tomato sauce, add the tomato juice, and cook for 10 minutes. Then gently return the brains to the other side and continue cooking for 10 minutes.
7- Finally, add the lemon juice and cook for another 3 minutes.
8- Serve hot.

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RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

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