Moroccan · Street food
Spiced Brain Sandwich (Mokh)
Mokh — lamb's brain poached then sautéed with tomato, garlic, cumin and coriander into a soft, creamy spiced hash, piled into bread — is a beloved Marrakech grill-stall sandwich for the adventurous. Mild, rich and almost custardy, the brain takes on the chermoula spicing beautifully and makes a surprisingly delicate filling.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 2 lamb's brains
- 2 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, pinch chilli
- 1 bunch coriander and parsley, chopped
- 3 tbsp olive oil, juice of 1/2 lemon, salt
- 4 lengths of bread, to serve
Method
- 1
Clean and soak
Soak the brains in cold salted water 30 minutes, then gently peel off the thin membrane and any blood vessels.
- 2
Poach
Poach the brains in simmering salted water with a little lemon for 8 minutes until just firm, then drain and chop.
- 3
Make the base
Warm the oil, add garlic, cumin, paprika and chilli, then the grated tomato and cook 6 minutes to a paste.
- 4
Combine
Add the chopped brain and cook gently 5 minutes, mashing lightly, until creamy and spiced; finish with herbs, lemon and salt.
- 5
Serve
Pile the hot mokh into split bread and eat straight away.
Chef's tips
- Soaking and peeling the membrane is essential for a clean, delicate result.
- Poach gently and cook briefly — the brain should stay soft and creamy, not rubbery.
Frequently asked questions
What does brain taste like?
Mild, rich and almost custardy, with little of the strong flavour of other offal — it mostly carries the spices it is cooked with.
Is it safe to cook at home?
Buy very fresh brain from a trusted butcher, keep it cold, clean it well and cook it through; treat it like any delicate fresh offal.