A Yemeniyah's Recipes

I know it sounds gross to many westerners, but in the Middle East it’s a delicacy, at least in the southern part of Yemen in the City of Aden. I love it, and it’s my favorite Ramadan Sahoor with Khobz Mulawah . My mother always calls me up when she makes it and says she is thinking of me , May Allah bless her and preserve her for me always Ameen.

Alright you will need:

1) 1 sheep/goat brain [I like the fresh ones of sheep/goat just slaughtered. I like to break open head open –gently –and pull it out]

2) 1 medium onion finely chopped

3) green chilly pepper finely chopped [optional and as much as you want–I used about half of one. Will make a little spicy]

4) 2 tblsp of fresh minced cilantro

5) 2 cloves of garlic minced

6) 1/2 tsp ground cumin

7) 1/2 tsp of ground coriander

8 ) 1/8 tsp or a little less of ground cinnamon

9) salt to taste

10) 1 tblsp of olive oil  [vegetable, corn, or canola work as well]

11) small tomato finely chopped

12) 1 tbltp of tomato paste

In a frying pan under medium heat add the oil and the onions and let it saute until translucent. Add garlic, green chilly pepper and let cook for a minute, be careful the garlic does not burn as it’ll taste bitter. Add the tomatoes , spices and salt and let cook until the tomatoes soften. Add the tomato paste and 1/4 cup water and let simmer to a thick sauce. Then add the sheep’s brain, and break with a spoon and mix well. Add another 1/4 cup of water and let cook until well cooked, it turns into dark white. Garnish with cilantro and serve with hot break, goes well with french bread or Khobz Mulawah.