Brain salad

Brain salad

Beyin salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 lamb’s brains, weighing about 100 g each
125ml white vinegar
2 vine-ripened tomatoes, diced
1 red onion, thinly sliced
1 lemon, juiced
1 tablespoon sumac, see note
1 tablespoon dried mint
60ml olive oil

Method

  1. Soak the brains in a bowl of salted water for about 1 hour.
  2. Drain the soaked brains, then place them in a saucepan with the vinegar and 500 ml water. Bring to a simmer and poach gently for 15 minutes, until the brains are just cooked — they will be soft when you poke them with a sharp knife.
  3. Remove the brains from the liquid and leave for 10 minutes, until cool enough to handle. Carefully remove all the membranes, peeling them off with your fingers. Set the brains aside and allow to rest at room temperature.
  4. Place the tomato and onion in a serving bowl. Add the lemon juice, sumac, mint and olive oil and mix together. Season to taste with sea salt.
  5. Slice the brains thinly and add to the salad. Serve at room temperature.

Note

  • Sumac is a tiny reddish-purple berry that grows throughout the Middle East. The berries are dried, then crushed and added to dishes for a tangy, lemony zing. Ground sumac is available from spice shops and Middle Eastern grocery stores.
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