Mokh Makly

• 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)

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.

brains, wine vinegar, salt, flour, egg yolks, white, breadcrumbs, sunflower, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/mokh-makly-373249 (may not work)