Meze Atlas, Other cold plates

Beyin Salatası

/bay·EEN sa·la·ta·SUH/

Poached lamb's brain sliced and dressed with lemon, olive oil and parsley

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

• 2lamb's brains (about 250 g)
• 1 tbspwine vinegar
• 1bay leaf
• 1 tspsalt
• 1lemon, juiced
• 3 tbspolive oil
• 1small red onion, thinly sliced
• 2 tbspparsley, chopped

Method

1. Soak the brains in cold water for 1 hour, changing the water twice, then carefully peel off the membrane and blood vessels.
2. Bring 1 litre water to a simmer with the vinegar, bay leaf and ½ tsp salt.
3. Poach the brains gently for 10 minutes. Lift out and cool.
4. Slice thickly, arrange on a plate and dress with lemon juice, olive oil, the remaining salt, onion and parsley. Serve warm or chilled.