Lsanat mtabbli

Lsanat mtabbli

Lamb tongue salad

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
10 lamb tongues
3 teaspoons salt
1 garlic clove, halved
1 quantity Fattoush
or 1/2 quantity Bakdounis bi tahini
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. Wash the lamb tongues well, scrubbing if necessary. Place in a saucepan, cover with cold water and bring to the boil.
  2. Add the salt and garlic. Reduce the heat to low, then cover and simmer for 1½–2 hours, or until the tongues are tender when tested with a skewer.
  3. Drain the tongues and cool a little. Take off the skin and gristle and remove the bone from the root end. Cut the meat into 2 cm cubes and place in a serving bowl.
  4. Pour the fattoush dressing or bakdounis bi tahini over the tongues and toss well.
  5. Serve sprinkled with the parsley, at room temperature or chilled, as an appetiser or part of a main meal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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