Nkhaat (Lamb brain) a traditional famous dish of the Levant cuisine, which consists mainly of Lamb brain and many delicious eastern ingredients that make this dish absolutely irresistible!
1- Take off the thin crusts that cover the nkhaat, wash them well, apply them in a pot then immerse them in water. On a medium heat, leave until boiling and consists foam on its surface, pour off the foam and add the onion, cardamom, pepper, bay leaves, lemon, salt, and leave for about 15 minutes until cooked.
2- Liquidate nkhaat of boiling water, Leave to cool, then cut into slices.
3- Place the Rusk in a large platter, and put it aside.
4- In a deep bowl, put the eggs, salt, pepper, paprika, and chili pepper, whisk the mixture all together, by using a fork, to become homogeneous and well mixed.
5- Dip nkhaat in the mixture, then in Rusk, flipping on the sides to cover well, then put them in a large platter, and keep them in the refrigerator for 15 minutes.
6- In a deep frying pan, put amount of corn oil, up 2 inches, on medium heat until the oil is well heated.
7- Put some of the nkhaat slices in the hot oil, fry for a few minutes to become a golden color, put them on a blotting paper to get rid of excess oil.
8- Serve the nkhaat hot, and decorate them with slices of lemon and parsley.