Fried Lamb Spleen — Flour-Coated Slices

Use the tip of a knife to lift the tight, silvery membrane at one corner of the spleen. Grip it with your fingers and pull it away in one piece. Fresh spleen usually releases the membrane intact; if it resists, slide the back of the knife between the membrane and the meat as you work. Remove any small pieces of membrane that remain.

Slice the spleen crosswise into pieces about 1.5 cm thick. Thinner slices can dry out and become tough when fried; thicker slices may darken outside before warming through. Place the slices between paper towels and press firmly to dry them.

Mix the flour, salt, black pepper, and cumin on a wide plate. Press each slice into the mixture on both sides, then shake off the excess flour. Coat the slices just before frying; flour left to sit will absorb moisture and will not form a crust.

Heat the oil in a wide skillet to 170°C / 340°F. To check, drop in a pinch of flour; the temperature is right if it bubbles immediately without darkening. Arrange the slices with space between them and fry for about 3 minutes per side. Remove them when the crust is golden and makes a slightly firm sound when tapped with tongs.

Transfer the slices to a wire strainer and let excess oil drain; on a flat paper towel, the undersides will soften. Massage the thinly sliced red onion with a pinch of salt and squeeze out its liquid. Toss with sumac and chopped parsley. Serve the slices warm with a squeeze of lemon.