Description
A highly deep appetizer found in Meyhane (taverns) featuring carefully boiled lamb brain, chilled and simply dressed with olive oil and lemon juice.
Restaurants serving Beyin Salatası
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb brain
- Olive oil
- Lemon juice
- Vinegar
- Parsley
Instructions
- [Authentic Recipe]
- Soak lamb brain in cold water with vinegar and salt to remove blood, and completely remove the surface membrane and blood vessels with tweezers without damaging it.
- Add lemon juice to boiling water, gently drop in the brain to avoid breaking, and boil for about
- minutes until cooked through.
- Plunge into ice water to tighten, slice into bite-sized pieces, plate, and dress with premium olive oil, generous lemon juice, salt, and chopped parsley.
Learn more Spice, substitutes, tips
Key spices
Lemon and Premium olive oil
Substitutes at Japanese supermarkets
Cod milt or Blowfish milt (similar texture)
Pairing
Chilled Rakı(Anise liquor)
Trivia
[Hardcore] Often avoided due to its visual impact, but one bite reveals a forbidden deliciousness with an ultra-creamy texture surpassing blowfish milt or foie gras.
Eating tips & etiquette
[Unique Eating] Slightly mash the creamy brain with the back of a fork, spread it like a paste on bread, and wash it down with Rakı (anise liquor)!
Allergen
None