A fixture at Mardin breakfast tables, this dish is made by boiling lamb brain and sautéing it in butter with onion and garlic. Carefully cleaning away the membranes and managing the boiling liquid take some skill. Balanced by cumin’s warm aroma, it is served hot at breakfast.
Remove the thin membrane from the lamb brain and boil it in vinegar water for 8 minutes.
Transfer the boiled brain to cold water and let it stand for 10 minutes. Drain it, then break it into pieces.
Sauté the onion and garlic in butter until softened and lightly colored. Add the brain pieces and sauté for 10 minutes with the cumin and black pepper.
Sprinkle chopped parsley over the top and serve hot.
Adding a little vinegar to the water while boiling the brain helps the membranes separate more easily; if the membranes are not fully removed, the brain may fall apart when sautéed. Allergen: contains milk and dairy products.
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