For the brain
For the ground meat
In a large bowl, mix the ground meat with the Dar CHOUMICHA® LIQAMA HARRA spice mix, the onion, garlic, salt, and egg.
Let the mix chill for half an hour in the fridge.
In a pot, pour the water, add the lemon juice, the salt, and the clove of garlic. At boiling point, brown the sheep’s brain for 3 to 5
minutes, drain, and cut into little pieces.
Take the ground meat preparation out of the fridge, and fashion the meat into fingers, stuffing them with the brain.
Grill the stuffed fingers and set aside.
In a pot on low heat, put the onion and tomato slices, salt them and drizzle with olive oil, and tomato concentrate paste (diluted
with the water).
At boiling point, add the grilled ground meat fingers, cover the pot, and let it simmer for 10 to 15 minutes.
Serve hot. Good to know: you can make this same recipe without the sheep’s brain stuffing.
Moroccan spice mix