BRAIN EGG


  • 6 eggs
  • 4 spoons of oil
  • 3 sheep brains
  • 1/2 small carrot
  • 2 sprigs of parsley
  • 2 branches of celery
  • 1/4 lemon
  • 1 small onion
  • 1/2 stale bread
  • salt, pepper

The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray until it reaches half of the molds. Egg whites are kept in the oven or on the fire until they are cooked. If it is cooked over the fire, the lid is covered. When the eggs are cooked, they are placed on the bread and hot tomato paste or sauce is poured over them and served.

 

ENJOY YOUR MEAL


 

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