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Beef Brain (Maghz)

"Maghz" 6.5 lbs (2.9 kg) Beef Brain 1 Tbsp Cider Vinegar 2 Tbsp Vegetable Oil Salt, Ground Chili Pepper, Turmeric 1 Fresh Lime PREPARATIONS: 1- Soak beef brain in cider vinegar and 4 cups of water for 10 minutes. 2- Wash the beef brain and remove the thin film/skin. DIRECTIONS: 1- Place beef brain in a pot, add salt, ground chili pepper, turmeric, and squeeze a fresh lime on top. 2- Add few cups of water until it covers beef brain. 3- Boil for 15 minutes over medium heat. 4- Remove the beef brian using a strainer, allow few minutes to cool down. 5- Slice the beef brain. 6- Fry brian slices in 2 tbsp vegetable oil.

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Beef Brain (Maghz) Calories & Nutrition Values

Beef Brain is used in middle east and european contras. Not as common, beef brain has been served in US since nineteen century. It is a good source of protein and vitamins. Beef brain is an excellent source of vitamin B12 and selenium. It contains high amounts of phosphorus, an important component in healthy bone formation. Phosphorus is responsible for a healthy kidney, reproductive system, digestive system and most importantly our brain. It may also regulate the balance of hormones. Beef brain is considered a delicacy in middle east. It used to be more popular few decades ago, but its popularity dropped after the outbreak of the mad cow disease. Beef brain contains more than 12 percent of protein. 3.5 oz (100g) of beef brain has 197 calories and 145 calories from fat. It contains 16.1g of fat and 3.8 grams of saturated fat. It is very low in sugar but high in cholesterol.

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Kalam Polo, cabbage with rice recipe
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  KALAM POLO

Cabbage With Rice Recipe

  • 1 Small Cabbage
  • 1/2 lb (226g) Ground Beef
  • 2 Cups Rice
  • 2 Small Onion
  • Black pepper Powder, salt, Persian Spice Mix (Advieh)
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Zafran (saffron)
  • 2 Tsp Cumin
PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
DIRECTIONS:

1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.


Read more about  Kalam Polo calories and nutritional facts