Ingredients

serves 6-8

　　2 sets calf’s brains or 4 sets lamb’s brains

　　4 teaspoons wine vinegar

　　Salt

　　Flour

　　2 egg yolks, beaten

　　White or black pepper

　　Fine dry breadcrumbs or matzo meal

　　Sunflower or vegetable oil for deep-frying

　　3 tablespoons finely chopped parsley to garnish

　　Juice of 1/2–1 lemon (optional)

　　

Step 1

Soak the brains for 1 hour in water acidulated with 1 tablespoon of the vinegar. Remove the thin membranes in which they are encased and wash the brains under cold running water. Drop the brains into boiling salted water acidulated with the remaining teaspoon of vinegar, and simmer for about 3 minutes. Remove, and drain thoroughly.

　　

Step 2

When cooled, cut into smallish (about 1 1/2-inch) pieces. Gently roll the pieces first in flour, then in beaten egg yolk seasoned with a little salt and pepper, and lastly in fine breadcrumbs or matzo meal. Fry in hot oil about 3/4 inch deep for a minute or two, until golden brown, turning them over once. Drain on paper towels.

　　

Step 3

Serve hot or cold, garnished with parsley and, if you like, sprinkled with lemon juice.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf