‘Iggit an nukhaat

‘Iggit an nukhaat

Brain omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 sets lamb brains
salt, to season
1 garlic clove
1 lemon, juiced
60g Samneh
1 onion, finely chopped
6 eggs
4 tablespoons flat-leaf parsley, chopped
freshly ground black pepper, to season

Method

  1. Cover the brains with cold salted water and leave to soak for 20 minutes. Drain and remove the skin if possible. This is difficult if the brains have been frozen, and it might be necessary to leave the skin on. Any veins should be removed.
  2. Place the brains in a saucepan with water to cover. Add the garlic clove and lemon juice and season with salt. Bring to a slow simmer, then simmer, uncovered, for 15 minutes, or until tender. Drain the brains and cut into tiny pieces.
  3. Heat the samneh in a frying pan and gently fry the onion until translucent. Remove the onion to a bowl, and drain the samneh back into the pan. Cool.
  4. Break the eggs into a bowl with the onion and beat lightly with a fork. Add the parsley and brains and season with salt and pepper. Stir to combine.
  5. Reheat the frying pan over medium heat, then pour in the egg mixture. Cover and cook over low heat for 10–15 minutes, or until the eggs are set and puffed.
  6. Serve hot, cut into wedges.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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