Mokh Mazlouk

• 3 sets calfs brains or 6 sets lambs brains
• 1 tablespoon wine vinegar
• 23 tablespoons vegetable oil
• 2 cloves garlic, crushed or halved
• 1 stalk celery, thinly sliced (optional)
• 1/2 teaspoon turmeric
• Juice of 1/2 lemon, or more
• Salt and pepper
• 3 tablespoons finely chopped parsley

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

brains, wine vinegar, vegetable oil, garlic, celery, turmeric, lemon, salt, parsley

Taken from www.epicurious.com/recipes/food/views/mokh-mazlouk-373440 (may not work)