Grilled Bulls’ Testes

Izgarada boğa yumurtası


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The testes of bulls and rams, koç yumurtası, are particularly popular in eastern Anatolia. They are invariably grilled and served with rakı, often enjoyed by groups of men huddled around the et mangal, the outdoor meat grill. This version is from Amasya in central Anatolia.


  • 4 fresh individual testes, washed, with outer membrane removed
  • 2 tablespoons butter
  • 2 cloves garlic, crushed with salt
  • kırmızı biber (optional)


  • Preheat the chargoal grill
  • Grill the whole testes over hot charcoal for 25-30 minutes. When cooked they should be lightly browned on the outside, with clear juices running inside.
  • Melt the butter with the garlic. Slice each testis finely and pour over the melted butter. Sprinkle with kırmızı biber, if you like, and eat while still hot.