Mokh makly

Mokh makly

Lamb’s brains with fennel, lime and sumac crumbs

By
From
Saha
Serves
8
Photographer
Matt Harvey

Lamb’s brains aren’t nearly as popular as they used to be, partly due to the ‘yuck, offal’ factor and because of their high cholesterol content. But we love them, and they’re especially delicious when crumbed, with their crisp, crunchy coating and smooth, creamy interior.

Fennel, lime and sumac crumbs

Ingredients

Quantity Ingredient
2 limes, finely grated, zested
1/2 teaspoon chilli powder
1 teaspoons fennel seeds, lightly roasted and crushed
2 teaspoons ground sumac
200g dried breadcrumbs

Poaching liquid

Quantity Ingredient
1 lemon, cut into quarters
1 cinnamon stick
4 cloves
1/2 onion
1 litre cold water
6 sets lamb’s brains, soaked in milk for 2 hours or in cold salted water overnight
salt and pepper
150g plain flour
2 eggs, lightly beaten with a little water
60ml olive oil
lemon wedges

Method

  1. Dry the lime zest overnight or put in a very low oven for 30 minutes. This will intensify the lime flavour. Mix the zest with the chilli powder, fennel seeds, sumac and breadcrumbs.
  2. Place the ingredients for the poaching liquid in a large saucepan then add the soaked brains. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat, and allow the brains to cool in the liquid. When they are cold, remove them from the pan and split each set in half. Pat dry.
  3. Set up a production line of a shallow dish of flour, a dish of the egg wash and one of the crumb mix. Season the brains lightly with salt and pepper, then dip them into the flour, egg and crumbs.
  4. Heat the oil in a frying pan and fry the brains until golden brown. Serve them hot from the pan with a sprinkling of extra salt and lemon wedges.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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