Brains Moroccan Style

Name: Brains Moroccan Style
Ingredients: 2 sets calfs brains or 4 sets lambs brains; Salt; 4 teaspoons wine vinegar; 3 cloves garlic, chopped; 3 tablespoons oil; 1 pound tomatoes, peeled and chopped, or a 14-ounce can tomatoes, chopped; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped cilantro; 1 teaspoon paprika; Pinch of ground chili pepper, to taste; 1 teaspoon ground cumin; Juice of 1/2 lemon; Peel of 1/2 preserved lemon (page 459), chopped up

13 ingredients

8 steps

Ingredients

2 sets calfs brains or 4 sets lambs brains
Salt
4 teaspoons wine vinegar
3 cloves garlic, chopped
3 tablespoons oil
1 pound tomatoes, peeled and chopped, or a 14-ounce can tomatoes, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon paprika
Pinch of ground chili pepper, to taste
1 teaspoon ground cumin
Juice of 1/2 lemon
Peel of 1/2 preserved lemon (page 459), chopped up

Directions

1

Soak the brains for 1 hour in water acidulated with 1 tablespoon of the vinegar.
2

Remove the thin membranes in which they are encased and wash the brains under cold running water.
3

Drop the brains into boiling salted water acidulated with the remaining teaspoon of vinegar, and simmer for about 3 minutes.
4

Remove, and drain thoroughly, then cut each in 2 or 4 pieces.
5

Fry the garlic in the oil in a large pan until it just begins to color.
6

Add the peeled tomatoes and the rest of the ingredients (except the brains) and simmer for a few minutes.
7

Then drop in the brains and cook gently a further 15 minutes.
8

As good cold as it is hot.