Ram’s Eggs

Koç Yumurtasi

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

When I put testicles on the menu many people thought I was trying to create a sensation, but I was actually making a point about sustainability. When I was growing up, Turkey was going through economically tough times, and it was important not to waste anything. The butchers would reserve offal for the families that had young children, as a source of protein. I grew up eating liver, kidneys, brains and testicles, and anyone looking at my height today would say that they must have been a great source of nutrition. Nowadays, when the food elite talks about sustainable eating, I like to ask: ‘How did we go from fillet steak to fried crickets without using the rest of the animal first?’

Ingredients

    Method