A rarely found delicacy from Central Anatolia's rural tables, this fried ram testicle dish comes from thinly sliced koç yumurtası coated in flour and beaten egg, then fried in hot oil. The crisp outside and tender inside are balanced by the sharp aroma of cumin. It is usually served as a starter at large evening tables.
Carefully peel the outer membrane off the koç yumurtası with a sharp knife, then slice it about 1 centimetre thick.
Put the slices in cold water and leave for 10 minutes; this removes blood traces and gives a cleaner colour once fried.
Mix the flour with salt, black pepper and cumin. Drain the slices, dip them first in beaten egg, then coat in the seasoned flour.
Heat the vegetable oil over medium heat and fry the slices on both sides until golden, drain on paper towel and serve with lemon.
Do not skip soaking the sliced koç yumurtası in cold water before frying, or blood traces will darken the colour while frying. Allergens: contains wheat (gluten) and egg.
Adding a little chilli flakes instead of cumin brings mild heat to the dish; in that case reduce the salt slightly to keep the balance.
Admin DadaGastro · verified in test kitchenİçini tam temizlediğimi düşünmüştüm ama pişirince hafif bir koku kaldı, dilimleri 10 dakika değil daha uzun mu suda bekletmem gerekiyordu acaba? Kimyon miktarını da azaltsam kokuyu bastırır mı diye merak ediyorum.
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