A rare delicacy in rural Central Anatolian cooking, lamb testicles are thinly sliced, coated in flour and beaten egg, then fried in hot oil. The crisp exterior and tender interior are balanced by the bold aroma of cumin. They are often served as a starter at a large dinner.
Carefully remove the outer membrane with a sharp knife, then slice the lamb testicles about 1 cm thick.
Place the slices in cold water and soak for 10 minutes to remove traces of blood and help them fry to a more even color.
Mix the flour with the salt, black pepper, and cumin. Drain the slices, dip them first in the beaten egg, then coat them in the seasoned flour.
Heat the cooking oil over medium heat. Fry the slices until golden on both sides, drain them on paper towels, and serve with lemon.
Do not skip soaking the lamb testicles in cold water before slicing; otherwise, traces of blood can darken during frying. Contains wheat (gluten) and eggs.
İçini tam temizlediğimi düşünmüştüm ama pişirince hafif bir koku kaldı, dilimleri 10 dakika değil daha uzun mu suda bekletmem gerekiyordu acaba? Kimyon miktarını da azaltsam kokuyu bastırır mı diye merak ediyorum.
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