Brain salad with parsley and black olive dressing

Brain salad with parsley and black olive dressing

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Poached brains are a popular mezze dish in Turkey, but they often don’t look terribly appealing, as they tend to be served cold and unadorned. They have a wonderful mild, creamy flavour and texture that really comes alive with a tangy dressing. If you like, serve them with thin slices of sourdough toast.

One of the great joys of lamb’s brains is that they are blissfully easy and relatively unmessy to prepare, which may surprise some. An initial soaking dispels any lingering blood, after which the brains need only to be poached briefly. No peeling required!

Ingredients

Quantity Ingredient
4 sets lamb’s brains
water or milk, cold and salted
1 lemon, cut into quarters
1 cinnamon stick
4 cloves
1/2 onion
1 litre water
1 quantity Parsley and black olive dressing

Method

  1. Soak the brains in cold salted water overnight, or in milk for 2 hours.
  2. Place the lamb’s brains in a large non-reactive saucepan with the aromatics and water. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat and allow the brains to cool in the liquid. When they are cold, remove them from the pan and split each set in half. Pat dry with kitchen paper.
  3. Slice the brains thickly, arrange on a serving plate and spoon on the dressing.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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