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Offal is not regarded as bizarre food in Morocco, where the brain is one of the highly prized organs of a slaughtered animal. Just as the French say, "Tout est bon dans le cochon (everything is good in a pig)," Moroccans say, " Tout est bon dans l'agneau et le veau (everything is good in a sheep and calf)."

One of the most popular times to serve brains is during the Feast of the Sacrifice (Eid al Adha), when the traditional Moroccan dish of El Mokh Mchermel is likely to be prepared. This dish of marinated brains in chermoula can be cooked with or without tomato sauce. In both cases, the recipe starts the same way. The recipe here is for the tomato sauce version.

Many Moroccan families serve mokh mchermel as one of the side dishes at lunch on the first day of eid. In Fez, however, the dish might also be served at family gatherings, so we do not necessarily wait for eid to enjoy it.

This dish relies on a good marinade with vinegar (not lemon) as an important ingredient. As with other Moroccan recipes for offal, the vinegar adds an acidic note and is also believed to help digest organ meat.

Overhead photo showing many pieces of beef brain in a pan. The offal was cooked in a reduced tomato sauce.

Moroccan Lamb or Calf Brain in Chermoula - El Mokh Mchermel

Nada Kiffa | Taste of Maroc

Mokh Mchermel is a traditional Moroccan dish of brains served in a rich, reduced sauce. It's extra delicious when garnished with a drizzle of extra virgin olive oil.

A variation of this dish can be made by omitting the tomatoes and adding the thinly sliced rind of a preserved lemon. Adjust the salt accordingly as the preserved lemon is salty.