Moroccans have surprisingly delicious recipes for preparing offal, which they are most likely to have on hand during Eid Al-Adha. One example is this zesty dish of brains (mokh in Arabic) simmered in a paprika, cumin, garlic and preserved lemon sauce. It's traditionally served room temperature as a side or main dish and scooped up with Moroccan bread.
Plan to cook the brains as soon as possible after you buy them. A thin, blood-tinged membrane which covers the brains must be removed and discarded.
I've read that some cooks mash the dish before serving, but my Moroccan in-laws leave the brains in small pieces. It is traditionally served with Moroccan bread for scooping up the offal and sauce.
Also try Brains in Tomato Sauce.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 3 to 4 as a side dish
Ingredients:
- 1 1/2 pound of brains
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- handful of fresh parsley, finely chopped
- handful of fresh cilantro (coriander), finely chopped
- 5 or 6 cloves of garlic, finely chopped or pressed
- 2 teaspoons paprika
- 1 teaspoon cumin
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon hot paprika or crushed red pepper flakes
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- 1 preserved lemon, cut into quarters or eighths
Preparation:
Rinse the brains. Remove the clear, blood-tinged membrane which covers the brains and rinse the brains well again. Fill a large bowl with cold salted water and leave the brains to soak for a half hour.
Drain and rinse the brains, and cut them into small pieces about the size of large walnuts. Place them in a pot with the oil, parsley, cilantro, garlic, spices and enough water to cover the brains.
Simmer the brains, covered, for about 45 minutes. Add the preserved lemon, and simmer for another 30 minutes. Remove the lid, and allow the sauce to reduce until it's almost all oil.
Allow the brains to cool to room temperature before serving.
