Salatet Mokh

• 2 sets calfs brains or 4 sets lambs brains
• Salt
• Wine vinegar
• 1/2 large mild onion or 46 scallions, finely chopped
• Juice of 1/21 lemon, or more
• 46 tablespoons extra-virgin olive oil
• White pepper
• 23 tablespoons finely chopped flat-leaf parsley to garnish

1. Brains should be cooked when they are very fresh, preferably on the day they are bought.
2. Soak them for 1 hour in cold water with salt and 1 tablespoon vinegar.
3. Carefully remove the thin outer membranes, and wash under cold running water.
4. Simmer gently for 10 minutes in salted water to which you have added a teaspoon of vinegar.
5. In the meantime, marinate the chopped onion in lemon juice.
6. Drain the brains thoroughly and slice them.
7. They should be firm enough to keep their shape.
8. Arrange the slices in a single layer in a shallow serving dish.
9. Stir the olive oil into the onion and lemon, season to taste with salt and pepper, and sprinkle over the brains.
10. Garnish with parsley.
11. Serve as an appetizer or a salad.

brains, salt, vinegar, onion, lemon, extravirgin olive oil, white pepper, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/salatet-mokh-373247 (may not work)