This dish coats boiled lamb brain in a cumin-spiced crumb before frying, a classic favourite from Central Anatolian meyhane tables. It is served with a squeeze of lemon for a crisp outside and soft, creamy centre.
Add a little salt to the boiling water and cook the lamb brain for 10 minutes, then peel off the membranes and cut into pieces.
Toss the pieces with cumin, red pepper flakes, salt and black pepper; coat them in flour, then beaten egg, then breadcrumbs.
Fry the pieces in hot oil, turning until golden on every side, for about 10 minutes total.
Set the fried pieces on paper towel to drain the excess oil, then serve with lemon.
Clean the membranes off the brain thoroughly while boiling it, or it will fall apart while frying. Letting the breaded pieces rest for 5 minutes before frying helps the coating stick. Allergens: contains wheat (gluten) and egg.
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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