In Morocco, we eat a lot of dishes that some of you might consider ”bizzare”. On my new series ”Bizzare foods of Morocco” I will take you on a culinary journey to try the weirdest yet the yummiest dishes! Starting with this lamb brain recipe, a popular one during Eid.
4 lamb brains
1 tomato, peeled and cut into cubes
1 garlic, grated
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon chopped parsley
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
Half a cup tomato juice (filtered from the grated tomato)
1- In a bowl place the lamb brains, cover with cold water, and gently wash the brains with the tips of your fingers for a few times until the brains are clean.
2- Place the brains on a cutting board, and gently peel the thin membrane covering the brains.
3- Cut each brain into 3 pieces.
4- In a large pan, place the cubed tomato, garlic, and cook for a few minutes. Add the spices and the olive oil, mix and cook for 5 minutes.
5- Add the chopped parsley and continue cooking for 15 minutes, while smashing the tomatoes until it’s soft.
6- Place the brains in the tomato sauce, add the tomato juice, and cook for 10 minutes. Then gently return the brains to the other side and continue cooking for 10 minutes.
7- Finally, add the lemon juice and cook for another 3 minutes.
8- Serve hot.