Fried Bone Marrow Appetizer

In a deep pot, place a generous amount of water and add the lemon, parsley, onion, cardamom, salt, bay leaf, and vinegar. Place the pot on medium heat to boil the water strongly, then add the bone marrow and let it cook for 30 minutes.

In a deep dish, place a generous amount of water and ice. Using a slotted spoon, remove the bone marrow from the pot and place it in the iced water. Let it cool for 5 minutes, then remove it from the water, discard the thin skin covering the bone marrow, and let it cool completely.

Using a sharp knife, cut the bone marrow into slices about 1 centimeter thick.

For coating, in a wide dish, place the flour. In a dish with high edges, place the eggs, salt, pepper, and cinnamon, and beat them with a fork until mixed. In another wide dish, place the breadcrumbs.

Place a slice of bone marrow in the flour and turn it until fully coated. Then place it in the egg mixture and turn until fully coated, followed by the breadcrumbs, turning and pressing lightly for a generous coating. Repeat with the remaining slices.

In a deep frying pan, add oil to a depth of about 1 inch.

Place several slices of bone marrow in the oil and fry until the bottom is golden, then flip to the other side. Transfer to kitchen paper to drain excess oil. Arrange on a wide serving dish, drizzle with lemon juice, and serve hot.