Mokh Makly

Name: Mokh Makly
Ingredients: 2 sets calfs brains or 4 sets lambs 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 1/21 lemon (optional)

10 ingredients

9 steps

Ingredients

2 sets calfs brains or 4 sets lambs 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 1/21 lemon (optional)

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.
5

When cooled, cut into smallish (about 1 1/2-inch) pieces.
6

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.
7

Fry in hot oil about 3/4 inch deep for a minute or two, until golden brown, turning them over once.
8

Drain on paper towels.
9

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