Ingredients: 2 brains of calf 1 soup spoonful of vinger 500 peeled and crumbled tomatoes 4 crushed cloves of garlic 1 little bouquet of coriander 1 coffee spoonful of sweet red pepper a little bit of hot red pepper 1 pinch of safran 3 soup spoonful of lemon juice 1/2 tea cup of olive oil 1 coffee spoonful of salt 1/2 glass of water Directions:1. Wash out repeatdly the brains, clear them in water with vinger for 30 mn before removing the skin and filamentr, cut them into regular pieces to 4x2cm, put them inside a pressure cooker with tomatoes, garlic, corriander, sweet red pepper, hot rezd pepper, safran, lemon juice and salt, mix delicately, add oil mix, and add water 2. Cook on a little fire for 2 hours, till the sauce is smooth, serve cool, either in tagine or in saucers. |