Lamb Brain Börek | Cigar-Shaped Pastry Rolls with Lamb Brain

Soak the brains in cold water, changing the water several times, until it runs clear. Once the bloody water begins to clear, they are ready. Slowly lift and pull away the thin, veined membrane, winding it around the tip of a toothpick. Remove membrane caught between the folds piece by piece; take your time.

Put enough cold water in a pot to cover the brains, then add the apple cider vinegar and a pinch of salt. Heat slowly and cook at a gentle simmer, with only occasional bubbles at the surface; do not let it boil. The brains are done when they turn matte white and a toothpick passes through without resistance. Boiling will make them fall apart.

Transfer the brains to ice water with a slotted spoon and let them cool completely. Sauté the finely chopped onion in butter until translucent, then let it cool. Mash the cooled brains with a fork, leaving them coarse, and mix with the onion, chopped parsley, black pepper, red pepper flakes, and salt.

Cut the thin pastry sheets into triangles. Place one 5 ml measure of filling along the wide edge of each triangle, fold the sides inward, roll it up tightly, and seal the tip with water. Rolls that are not wrapped tightly can open in the oil and release the filling.

Heat the oil to 170°C / 340°F; a piece of pastry should immediately bubble but not darken. Fry the rolls in small batches without letting them touch, turning until golden on both sides. Drain in a wire strainer and serve hot with a squeeze of lemon.