Sunday 12/October/2025 – 04:04 PM
The family needs to learn how lamb brain is made, in order to prevent buying it from abroad, especially since the restaurants and tables that serve it are not guaranteed to be clean, especially since lamb brain is characterized by its high fat content, strong smell, and delicious taste. Include How the brain worksIt is an important step to clean it and get rid of the exhaled smell and taste, which makes learning how the lamb brain works important for lovers of this delicate and popular delicious meal.
How the brain works
How to make lamb brain includes important tips to achieve the delicious taste rich in fat, and at the same time the beautiful appearance and crispy taste on the outside. In Chef Alaa El-Sherbiny’s recipe, we learn the secrets of preparing Fried brain From the first step to the last.
Ingredients for fried lamb brain
- Brain (whole or as desired)
- 34 garlic cloves, broken
- onion
- celery
- Leek
- Lemon
- Carrot
- A cinnamon pill
- Two cardamoms
- Pepper grits
- clove
- Bay leaf
- Boiling water
For seasoning:
- salt
- Black pepper
- cumin
- Kasbra
- Chili
- Mixed spices
To prepare:
- Flour (for coating)
- Scrambled eggs with milk
- Rusk (bread crumbs)
- Oil for frying
How the brain works
1. Brain boiling:
- Put boiling water in a pot on the fire
- Add all the boiling ingredients (onions, garlic, vegetables, and spices)
- Cover the pot and let the broth take a sweet boil
- Add the brain and let it boil for only 34 minutes (one-quarter to half-cooking)
2. Trauma to the brain:
- Prepare a large bowl with an ice pack in it from the freezer
- Add very cold water to the ice
- Once the brain has taken a soak (about 5 minutes), immediately remove it from the hot water
- Place it directly in ice water (this is thermal shock)
- Allow the brain to cool completely in ice water
3. Cleaning and cutting:
- Remove the brain from the cold water
- Carefully cut it into medium slices
- Clean each piece well of any unwanted films or veins
- Use your eyes and hands to ensure complete cleanliness
4. Seasoning:
- Season the brain pieces with salt, black pepper, cumin, coriander, chili, and spices
- Mix well
5. Packaging and frying:
- Prepare 3 dishes: flour, scrambled eggs with milk, and rusk
- Coat each piece in flour first
- Dip it in the egg and milk mixture
- Cover it with breadcrumbs
- Fry it in hot oil until it takes on a golden color and serve it hot with arugula and bread
- Thermal shock means moving from cold to hot, then from hot to cold. This technique is necessary to facilitate Brain cutting And give it the right texture
- Without the shock, cutting would be difficult and the brain would be very tender
- Ice is the secret to your ability to cut the brain easily and cleanly
- Try without ice and you will find the difference!
- Clean each piece very carefully using your eyes and hands
- Not a lot of climbing, just 35 minutes
- The brain is soft, chewy meat that cooks quickly
- Swiss chard stock should be aromatic and rich in spices
- Take your time cleaning. Anything you see that is not nice, remove it!
- The function of the oil is to brown it and give it a golden color
- The brain cooks quickly because it is pre-boiled
- Don’t leave it too much in the oil
