Sunday, June 6, 2010



  • 4 lamb brain
  • 1 diced large onion
  • 1 cup  chopped parsley
  • 2 tablespoons olive oil
  • 2 cups flour
  • 3 beaten egg
  • 2 cups milk
  • salt
  • spice
  • 2 beaten eggs
  • Salt and pepper
  • 1/2 cup bread crumbs
  • 1/2 cup olive oil
1. Wash the brain  carefully by peeling off the outer thin layer with the blood vessels. Do not place brain under runing water; it would disappear on you!

2. In a medium skillet, heat oil, sautee onion and add the brain and parsley to it. Cook on medium-low heat stirring till completely cooked about 10 minutes.

3. Mix egg, flour, milk, salt and spice in a medium bowl till smooth.

4. Heat non-stick skillet on the stove. Add some oil, distribute it evenly and wipe the excess. Pour less than 1/4 cup of the batter in the pan and twirl the pan around to distribute batter evenly in a thin layer. Flip the dough over when its ready then transfer to a plate. Repeat till batter is done.

5. Spoon 2 tablespoons of the filling into the cooked dough and roll it.

5. Mix the eggs, salt and papper. Dip the rolls in the egg mixture and then in the bread crumbs one at a time. Dip the rolls in the oil and arrange on an oven baking sheet or dish. Bake at 450°F for 20 minutes turning once.

Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

  • 2 lb ground lamb (~1 kg)
  • 1 finely chopped onion
  • Parsley bunch finely chopped
  • 2 beaten eggs
  • 1/2 cup bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate sauce
  • 1 lb fozen corn kernels
  • 1 medium potato thinly sliced
  • 1 roma tomato thinly sliced
1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.