A traditional Turkish offal dish made by simmering beef tongue with spices, peeling it, and slicing it thinly. A refined choice for meze platters and cold-cut spreads, it stands out for its tender texture.
Simmer the beef tongue in plenty of water with the whole onion, bay leaf, peppercorns, and salt for about 90 minutes, until tender when pierced with a fork.
Remove the cooked tongue from the water while it is still hot and peel off the white skin. Important: The skin peels more easily while hot, so do not let the tongue cool first.
Slice the tongue thinly. Season with olive oil and lemon juice, garnish with chopped parsley, and serve chilled.
Important: Peel the tongue while it is still hot, just after boiling; the skin sticks more tightly as it cools. Make sure the tongue is tender when pierced with a fork; a tough tongue will be difficult to slice thinly. Cook the offal thoroughly. Contains no nuts or gluten.
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