A breakfast dish in Eastern and Southeastern Anatolia, boiled beef tongue is simmered for hours in seasoned water, thinly sliced, and dressed with garlic, olive oil, and lemon. Unlike a cold sliced-meat platter, it is served warm.
Place the beef tongue in a pot with plenty of water. Add the onion, bay leaf, black pepper, and salt, then bring to a boil. Leave the lid slightly ajar and simmer over low heat for 90 minutes, until a fork slides in and out easily.
Remove the boiled tongue from the water and let it cool until warm. Scrape off the white membrane with a knife while it is easy to peel.
Thinly slice the peeled tongue and arrange it on a platter while warm. Dress it with crushed garlic, olive oil, lemon juice, and sumac, garnish with parsley, and serve warm.
Do not add vinegar to the water while boiling the tongue; it makes the membrane harder to peel. Plain salted water is enough. The membrane comes off easily only while the tongue is warm; if it cools completely, it will stick and be difficult to remove.
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