Brain Salad

Name: Brain Salad (Beyin salatası)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 1 tablespoon white wine vinegar; 4 lambs’ brains; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; 1 tomato, skinned and chopped to a pulp; salt and freshly ground black pepper; 8 black olives, stoned; a few sprigs of parsley, chopped; salt and freshly ground black pepper

Beyin salatası

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

4 lambs’ brains
1 tablespoon white wine vinegar
1 teaspoon

Asia
Turkey
Mediterranean
Gluten-free

Method

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