• 4 ram testicles
• 1 slice day-old white sandwich bread
• 50 ml (1⅔ fl oz) milk
• 80 g (2¾ oz/½ cup) blanched almonds
• 1 garlic clove, peeled
• juice of ½ lemon
• 1 tablespoon white vinegar
• 2 teaspoons sea salt
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon ground cumin
• 1 teaspoon isot (or chilli flakes)
• 2 teaspoons sumac, to decorate

It’s likely you will have bought the testicles frozen. Let them thaw for 15 minutes. Chop off the top and bottom. Remove the translucent skin and the white membrane, then cut the soft meat in half lengthways. Set aside.

Put the bread in bowl, cover with the milk and leave to soak for 5 minutes. Discard the crusts and squeeze the bread to remove excess liquid.

Put the almonds, garlic, lemon juice, vinegar, salt and the bread in a food processor and purée, slowly adding the oil. If it’s too thick, add 2 teaspoons of water.

Melt the butter in a frying pan over low heat. Add the half testicles, cut side down, and sauté for 2 minutes. Turn, sprinkle on the cumin, isot and remaining salt, and fry for 1 minute more. Remove from the pan and rest on paper towel.

Spread 1 tablespoon of the almond and garlic sauce on one side of each plate, with pieces of testicle on the other side. Sprinkle with the sumac and serve.