📝 About This Recipe
A true delicacy of Moroccan soul food, Mokh Mchermel features tender lamb or calf brains poached to a buttery consistency and simmered in a vibrant, garlic-forward tomato sauce. This dish is celebrated for its unique 'melt-in-your-mouth' texture and the bold, warming notes of cumin, paprika, and fresh herbs typical of Moroccan street food and festive tables alike. Rich, aromatic, and deeply satisfying, it is an adventurous gourmet experience that honors the tradition of nose-to-tail cooking.
🥗 Ingredients
The Protein
- 2 pieces Lamb or calf brains (cleaned and membranes removed)
- 2 tablespoons White vinegar (for the poaching water)
- 1 Bay leaf
The Chermoula Tomato Sauce
- 4 tablespoons Extra virgin olive oil (high quality Moroccan oil preferred)
- 4 medium Ripe tomatoes (grated, discarding the skins)
- 4 large Garlic cloves (pressed or finely minced)
- 3 tablespoons Fresh parsley (finely chopped)
- 3 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Tomato paste (diluted in 2 tablespoons of water)
Spices and Seasoning
- 1.5 teaspoons Sweet paprika
- 1 teaspoon Ground cumin (freshly ground if possible)
- 1/2 teaspoon Ginger powder
- 1/2 teaspoon Harissa or cayenne pepper (adjust to heat preference)
- to taste Salt and black pepper
- 1 tablespoon Lemon juice (freshly squeezed)
Garnish
- 1/4 piece Preserved lemon (peel only, sliced into thin strips)
- 8-10 pieces Green olives (pitted, preferably Moroccan cracked olives)
👨🍳 Instructions
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1
Begin by soaking the brains in a bowl of cold water for 10 minutes to loosen the outer membranes. Carefully peel away the thin veined skin and any blood vessels, being gentle to keep the structure intact.
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2
Fill a saucepan with water, add the vinegar, bay leaf, and a pinch of salt. Bring to a gentle simmer.
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3
Carefully lower the brains into the simmering water and poach for 8-10 minutes. This firms up the texture for easier slicing. Drain and immediately plunge into ice water to stop the cooking.
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4
Once cooled, pat the brains dry with paper towels and cut them into bite-sized cubes (about 1-inch thick). Set aside.
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5
In a traditional clay tagine or a heavy-bottomed skillet, heat the olive oil over medium-low heat.
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6
Add the grated tomatoes and garlic to the oil. Sauté for 5 minutes until the tomato juices begin to reduce and the garlic is fragrant.
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7
Stir in the tomato paste, paprika, cumin, ginger, harissa, salt, and pepper. Mix well to create a thick, aromatic base.
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8
Add the chopped parsley and cilantro, reserving a small handful for final garnish. Allow the sauce to simmer for another 5-7 minutes until it thickens and the oil begins to separate from the tomatoes.
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9
Gently nestle the poached brain cubes into the sauce. Use a spoon to baste the brains with the spicy tomato mixture, but avoid stirring too vigorously to prevent breaking them.
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10
Cover the tagine and simmer on low heat for 10 minutes, allowing the brains to absorb all the complex flavors of the chermoula.
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11
Drizzle the fresh lemon juice over the dish and scatter the preserved lemon strips and olives on top.
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12
Cover for a final 2 minutes to warm the garnishes. Remove from heat and let it rest for a few minutes before serving.
💡 Chef's Tips
The most critical step is the initial poaching; never skip the vinegar as it helps neutralize the scent and firms the texture. If you don't have a clay tagine, a wide cast-iron skillet works beautifully as a substitute. Be very gentle when cleaning the brains; use a toothpick to help lift the stubborn veins if necessary. For an extra rich finish, some Moroccan families crack two eggs over the top in the last 3 minutes of cooking. Freshness is key—always buy brains from a reputable butcher on the day you plan to cook them.
🍽️ Serving Suggestions
Serve hot directly from the tagine for an authentic communal experience. Always provide plenty of crusty Moroccan Khobz (bread) to scoop up the velvety sauce. Pair with a side of Zalouk (eggplant salad) or a fresh Moroccan tomato and cucumber salad. A glass of hot Moroccan mint tea provides a refreshing contrast to the rich, spicy sauce. Serve as an appetizer (Kemia) or as a light main course during a multi-course dinner.