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It is the brain of a cow, goat or sheep served with gravy. In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. [3] Almonds and pistachios are often added.
Lamb brains sold as food Gulai otak, cattle's brain curry from Indonesia. The brain, like most other internal organs, or offal, can serve as nourishment. Brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, and goats.
The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking. [17] The stomach lining would be filled with rice and lamb and stitched with a sewing thread (Arabic: كيبايات). [18] Sheep brain is also included. [19] [20] [21]
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The nyanya is mentioned in "Dead Souls" by Nikolai Gogol: "My dear," said Sobakevitch, "the cabbage soup is excellent." With that he finished his portion, and helped himself to a generous measure of niania, the dish which follows shtchi and consists of a sheep's stomach stuffed with black porridge, brains, and other things.
Kidneys and brains are sometimes used in cooking. The heart is often eaten on its own or used as an additive to the ground meat, as do lungs which give a lighter, airier texture to it. Pig's or sheep's stomach is sometimes used for nyanya [clarification needed], a dish similar to haggis.
The head must then be sawn in half lengthwise and the brain removed; if it is frozen first, this is less messy. The brains can be cooked with the skin. When it is ready for cooking, it is put into a cooking pot, sprinkled with coarse salt and partly covered with water. When the water boils, the scum is skimmed off.