Mokh Mazlouk

Directions

1. 1
   Soak the brains in water acidulated with a little vinegar for 1 hour.
2. 2
   Carefully peel off the thin outer membranes and connective tissue enclosing them.
3. 3
   Wash under cold running water and drain well.
4. 4
   Separate each brain into 2 or 4 parts, depending on whether lambs or calfs brains are used.
5. 5
   In a pan, heat the oil with 1/2 cup water, the garlic, sliced celery if used, turmeric, and lemon juice.
6. 6
   Add a little salt and pepper and simmer for a minute or twoor for about 15 minutes if celery is used, to allow it to soften.
7. 7
   Poach the brains gently in this barely simmering liquor for 1015 minutes, taking care not to break them.
8. 8
   They will be tinged a beautiful yellow by the turmeric.
9. 9
   Add a little water if the sauce evaporates too quickly.
10. 10
    Serve the brains in their sauce, sprinkled with finely chopped parsley.
11. 11
    Instead of turmeric, add 1 teaspoon ground cumin to the sauce, or 1/2 teaspoon ground cardamom seeds.