This classic from Central Anatolian tavern tables is made by coating boiled lamb brain in a cumin-spiced mixture and frying it. The outside turns crisp while the inside stays tender; serve with a squeeze of lemon.
Add a little salt to a pot of water and boil the lamb brain for 10 minutes. Remove the membranes and cut it into pieces.
Toss the pieces with the cumin, Turkish red pepper flakes, salt, and black pepper. Coat them in the flour, then the beaten egg, and finally the breadcrumbs.
Fry the pieces in hot oil for 10 minutes total, until golden on both sides.
Transfer the fried pieces to paper towels to drain off excess oil, then serve with lemon.
Carefully remove the membranes while boiling the brains or the pieces may fall apart during frying. Let the breadcrumb-coated pieces rest for 5 minutes before frying so the coating adheres better. Contains wheat (gluten) and eggs.
Beyni tarifte belirtildiği gibi 10 dakika haşladım ama kızartma aşamasında yaklaşık 4 dakika daha uzun tuttum, yoksa iç kısmı yumuşak kalıyordu. Kimyonu biraz azaltınca ailem için daha hafif oldu.
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