Title: Khoreke Maghz (Veal Brain and Potato Saute)
Categories: Organs Jewish Sephardic Iranian
Yield: 1 Servings

1	lb	Veal brain water, cold salt
3	tb	Corn oil
2		(1/2 lb) potatoes, peeled & sliced as for french fries
2	md	(1 c) onions, sliced
1/4	ts	Ground turmeric
1/8	ts	Pepper
3	tb	Tomato paste, dissolved IN
1	tb	Water, hot

Home-style cooking doesn't always find itself in mainstream of ethnic cooking. Brain, for example, one of my favorite foods, is not universally popular although it is so in my teacher's Persian home.

1. Soak brain in cold water w/2 ts salt for 1 hr. Drain & remove all membranes. Set aside.

2. Heat 2 tb oil in a skillet, add potatoes, & stir-fry over moderate heat for abt 5 mins, or until potatoes are brown & soft. Set aside.

3. Heat remaining 1 tb oil in a skillet, add the onions, 1 ts salt, turmeric, & pepper. Stir-fry over moderate heat for 2 mins. Add brain & fry carefully (so that it does not break up) over low heat for 6 mins, turning over once. Push brain in one side of skillet & add potatoes on other side. Sprinkle w/tomato paste/ water mixture all over & fry for 5 mins more. Serve warm w/brain & potato arranged separately on same platter. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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