Tomato stew, turkish spinach, jerusalem artichoke, smoked yolk, pickled lemon & grandmother’s masouda pepper harissa. Try this recipe by Meir Adoni, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Brain Marinade

  • 1 carrot, chopped and sliced

  • 1 white onion, peeled and chopped

  • 2 garlic cloves

  • 2 stalk celery

  • 1 bay leaf

  • 2 English peppers

  • ¼ cup sherry vinegar

  • 1L water

  • Harissa

  • 10 shoshka peppers

  • ½ cup grape seed oil

  • 4 garlic cloves, chopped

  • 3 tsp of sugar

  • 2 tbsp of vinegar

  • 2 tbsp tabasco

  • 1 tbsp worcestershire sauce

  • 1 tbsp cumin, ground

  • 3 tbsp of pickled lemons, chopped

  • Shakshuka

  • ½ cup olive oil

  • 6 garlic cloves

  • 2 hot green peppers

  • 8 ripe tomatoes, peeled and chopped

  • 8 Jerusalem artichokes, peeled and cooked in salt

  • Water until softened, cut into thick slices

  • 2 cups Turkish spinach leaves

  • Salt and pepper

  • 1 tbsp cumin

  • Smoked Yolks

  • 4 yolks

  • 500ml smoked olive oil

  • To Serve

  • 2 lamb’s brains

  • 2 tbsp flour

  • Salt and pepper

  • 2 tbsp olive oil

  • 4 sage leaves

  • 2 garlic cloves, unpeeled

  • Coriander leaves


  • Brain Marinade:

  • 1.

    Boil all the marinade ingredients together, remove from heat and cool at room temperature for 15 minutes.

  • 2.

    Pour on the brains and leave in the liquid for 5 minutes.

  • 3.

    Remove into ice water, sponge with a clean towel and gently peel off the membrane.

  • 4.

    Slice into pieces and keep cool until serving.

  • Harissa:

  • 1.

    Char the peppers on open flame.

  • 2.

    Place in a food processor and grind to a purée.

  • 3.

    Heat the oil in a pan and add garlic and the pepper purée and cook on low flame for an hour.

  • 4.

    Season with the sugar, vinegar, tabasco, worcestershire, cumin and keep cooking on a low flame for another half an hour. Remove from heat and cool.

  • 5.

    Add the pickled lemons and set aside until serving.

  • Shakshuka:

  • 1.

    Heat oil in a frying pan, add garlic, hot peppers and sauté for 2 minutes.

  • 2.

    Add the tomatoes and continue cooking over a high flame for 5 minutes.

  • 3.

    Add the Jerusalem artichoke, spinach, and season with salt, pepper and cumin.

  • 4.

    Keep warm.

  • Smoked Yolks:

  • 1.

    Place the yolks in smoked oil for 10 minutes (just before serving).

  • To Serve:

  • 1.

    Flour the brains, spice with salt and pepper, cook in a frying pan with olive oil, sage and garlic, frying each side for half a minute until golden.

  • 2.

    Place the shakshuka into a serving dish, place the slices of brains on top, add one tablespoon of arissa on each slice, add the smoked yolks, scatter fresh coriander and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2786kj
  • Fat Total 271g
  • Saturated Fat 50g
  • Protein 17g
  • Carbohydrate 87g
  • Sugar 41g
  • Sodium 3684mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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