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Maghz
Ingredients: (4 servings)
• lamb brains, 4
• butter, 100 grams
• vinegar, 2-3 spoons
• medium onions, 2
• large eggs, 2
• flour, 100 grams
• herbs (parsley, coriander, dill, spring-onion ends), 200 grams
• salt
• black pepper
Directions:
Brain is quite fatty and not for everyone! Note that in some
countries a concern does exist regarding transmission of
deseases through beef/lamb brains, and that they may not be
available everywhere.
Peel and thinly slice onions. Wash brains carefully in cold
water, removing skin and veins. Add warm water, salt, black
pepper, vinegar, and onions, and cook over medium heat for 10-15
minutes. Drain water taking care not to crush brains. Allow to
cool. Slice to a 1cm thickness.
Wash and finely chop the herbs. Add to eggs with salt and black
pepper and mix well. Pour flour on both sides of brain slices,
then dip each side in the egg-mix and fry in butter on both
sides until golden. Serve with Iranian, middle-eastern or pitta
bread.
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