Yerepouni

Yerepouni

Brain fritters

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

As the recipe name suggests, these delicately flavoured brain fritters are from Yerevan, the capital and largest city of Armenia.

Ingredients

Quantity Ingredient
6 sets lamb brains
2 tablespoons vinegar
3 teaspoons salt, plus extra to taste
2 egg yolks
1 tablespoon dill, finely chopped
30g kasseri cheese, finely grated
olive or corn oil, for pan-frying
lemon wedges, to serve

Method

  1. Cover the lamb brains with water, adding the vinegar and 2 teaspoons of the salt. Leave for 15–20 minutes, then drain. Remove the skin and any veins. If the brains have been frozen, it is very difficult to remove the skin — this does not matter so much, but do cut out any veins present, as the blood discolours the brains.
  2. Place the brains in a saucepan with fresh water to cover, add the remaining salt and bring almost to the boil. Cover and simmer gently over low heat for 15 minutes, or until tender.
  3. Drain the brains well and turn them into a mixing bowl. Mash them finely with a fork and leave to cool.
  4. Add the egg yolks, dill and cheese. Mix to a soft paste and add more salt to season if necessary.
  5. Add the oil to a frying pan, to a depth of 5 mm. Place six egg-poaching rings in the oil, turning them to oil the surfaces.
  6. Heat the oil over medium–high heat. Spoon a generous tablespoon of the brain mixture into each ring and fry until golden brown on each side. Once the mixture is set, the rings may be removed.
  7. Drain on paper towels and add the remaining mixture to the rings in the pan. Serve hot or warm as an appetiser, with lemon wedges.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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