This refreshing meze combines boiled lamb brain, cut into small pieces, with olive oil, vinegar, garlic, and parsley. Served cold, it is a light offal salad that comes together quickly.
Clean the membrane from the lamb brain. Boil it in salted water for 10 minutes, then drain and let it cool completely.
Cut the cooled brain into small cubes.
Mix the olive oil, vinegar, crushed garlic, salt, and black pepper to make the dressing.
Toss the cut brain with the dressing and sprinkle chopped parsley on top. Refrigerate for at least 30 minutes, then serve cold.
No listed allergens. Let the brain cool completely after boiling before cutting it; trying to cut it while hot can make it fall apart.
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