Title: Kuku Maghz (Lamb Brains Omelet)
Categories: Cheese Organs Jewish Sephardic Iranian
Yield: 4 To 6

1		Lamb brain
1/2	c	Water
1/8	ts	Ground turmeric
1/2	ts	Salt
1/8	ts	Pepper
1	md	(1/2 cup) onions, chopped
2	tb	Corn oil
3		Eggs, beaten

Those who like brains will find this omelet a fine method of preparing it. The Persians prefer small lamb brains from their most popular meat.

1. Rinse brain in cold water & remove veins & membrane. Put 1/2 cup of water, turmeric, salt, pepper, & 1 tb onions in a pan w/brain. Cover & cook over low heat for 15 mins to soften brain & reduce liquid to abt 2 tb. Cool brain & chop in liquid.

2. Heat all but 1 ts oil in a skillet. Stir-fry remaining onions over moderate heat until translucent. Cool slightly and add to eggs. Stir in brain & liquid. Turn mixture into skillet, cover, & fry over low heat for 5 mins to brown the bottom. Turn omelet over, slip 1 teaspoon of reserved oil into skillet, & return omelet to pan. Cover & fry for 3 mins more.

Serve warm. Serves 4 to 6 w/other dishes.

VARIATION: One 10-ounce package frozen chopped spinach may be used when the fresh is not available. Thaw out completely. press out liquid, and used as directed.

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

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