Beef or pork brains, simmered and coated in flour and egg before frying.
500 g beef brains (or pork brains)
2 eggs
1/2 cup flour for coating
1 bay leaf
10 black peppercorns
1 tsp salt
1/2 cup oil for frying
Wash the brains and soak in cold water for 24 hours to remove the blood. Change the water two or three times and keep them in the refrigerator.
The next day, place in a saucepan and cover with cold water. Add the peppercorns, salt and bay leaf. Heat, bring to the boil and simmer for 30 minutes. Remove and leave to cool.
If keeping them for longer, leave them in the broth in which they were cooked.
Once cool, cut into slices. Coat each slice in flour, then dip in the beaten eggs and coat in flour again.
Fry in hot oil for 1–2 minutes on each side.
Serve with lemon slices.
Sprinkle with ground black pepper, if desired.
Crisp Bulgarian banitsa triangles with cheese, yogurt…
by Иван Звездев
Bulgarian Danube salad with cabbage, red peppers,…
by Иван Звездев
Bulgarian New Year’s banitsa with cheese and a fluffy…
by Поля Христова - с. Доситеево, Харманли 
Comments