Moroccan Lamb or Calf Brain in Chermoula
Mokh Mchermel is a traditional Moroccan dish of brains served in a rich, reduced sauce.
- 2 sheep brains ((or 1 calf brain))
- 1 tsp salt
- 2 cloves garlic, (peeled and grated )
- 3 tbsp fresh cilantro, (finely chopped)
- 1/2 tsp salt, (or to taste)
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/8 tsp cayenne, (or to taste)
- 2 to 4 medium-sized tomatoes, (seeded, peeled and pulp grated or finely chopped)
- 1 tbsp tomato paste ((optional))
- 3 tbsp olive oil
- 1 cup water
- 1 tbsp white vinegar
- Cover the brains with boiling water mixed with salt for a couple of minutes then drain and pat dry. Unlike sheep's brain, the veal or calf brain needs the outer transparent membrane delicately peeled off. This hot bath will make this step easy.
- Discard any coagulated bits of blood as well as large veins. Rinse thoroughly.
- Cut each sheep brain into 4 pieces (or cut a calf brain into 6 pieces).
- Marinating the brain is optional. If you have time to allow for this step, mix half of the herbs and spices with a few tablespoons of water. Delicately coat the brain pieces with the marinade. Cover with plastic and place in the fridge from 1 to 12 hours.
- In a pot or tagine over medium-low heat, add the water, tomatoes, tomato paste, oil, spices and garlic. Simmer for 10 to 15 minutes.
- Add the cilantro and pieces of brain to the sauce; stir delicately to ensure all sides have made contact with the sauce. Add a bit of water if you notice there isn't enough liquid to cover the brain.
- Cover and simmer for 15 to 20 minutes over medium heat; the sauce should have reduced and thickened by then.
- Add the vinegar just a few minutes before you turn off the heat. You may also add a bit of mild red harissa to the sauce while its cooking.
- Usually the brain is served with a generous drizzle of extra virgin olive oil but the recipe here can be served as-is for a lighter version. Add olive oil at your discretion.
- To enjoy this side dish at its best, serve it room temperature or cold although some also serve it warm. The brain absorbs even more flavors from the sauce once cooled.
- The sheep or calf brain is better served the same day or within 48 hours.
It's extra delicious when garnished with a drizzle of extra virgin olive oil.A variation of this dish can be made by omitting the tomatoes and adding the thinly sliced rind of a preserved lemon. Adjust the salt accordingly as the preserved lemon is salty. Unlike sheep's brain, the veal or calf brain needs the outer transparent membrane delicately peeled off.
Discard any coagulated bits of blood as well as large veins. Cut each sheep brain into 4 pieces (or cut a calf brain into 6 pieces).
If you have time to allow for this step, mix half of the herbs and spices with a few tablespoons of water. Delicately coat the brain pieces with the marinade.
Cover with plastic and place in the fridge from 1 to 12 hours. In a pot or tagine over medium-low heat, add the water, tomatoes, tomato paste, oil, spices and garlic.
Add the cilantro and pieces of brain to the sauce; stir delicately to ensure all sides have made contact with the sauce. Add a bit of water if you notice there isn't enough liquid to cover the brain. Cover and simmer for 15 to 20 minutes over medium heat; the sauce should have reduced and thickened by then.
Add the vinegar just a few minutes before you turn off the heat. You may as well add a bit of mild red harissa to the sauce while its preparation.
Usually the brain is served with a generous drizzle of extra virgin olive oil but the method here can be served as-is for a lighter version. To enjoy this side dish at its best, serve it room temperature or cold even if some in addition serve it warm.
The brain absorbs even more flavors from the sauce once cooled. The sheep or calf brain is better served the same day or within 48 hours.
