Brain Salad

Beyin salatası

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Believed to be the best part of the animal, brains are traditionally served to guests. They are usually fried, grilled or turned into a salad.


  • 4 lambs’ brains
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt

For the dressing

  • 1 tomato, skinned and chopped to a pulp
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • a few sprigs of parsley, chopped
  • salt and freshly ground black pepper

To garnish

  • 8 black olives, stoned


  • Soak the brains in cold salted water for 20 minutes. Drain and rinse them. Remove the membranes and place them in a saucepan with the vinegar and salt. Cover with fresh water and bring to the boil. Reduce the heat and simmer for 5-10 minutes. Leave to cool in the pan.
  • Mix together the ingredients for the dressing and season to taste. Remove the brains from the pan and slice lengthways. Arrange the slices on a plate and spoon the dressing over the top. Garnish with black olives.