Lamb tongues are first simmered for hours in seasoned water until their skins can be peeled, then quickly seared on the grill for a lightly crisp outside and a tender centre. Using the grill instead of deep-frying offers a heart-conscious alternative for late-night meyhane tables.
Boil the lamb tongues with the bay leaf, peppercorns and salt in plenty of water, covered, for 75 minutes, until a fork slides in easily.
Plunge the boiled tongues into cold water while still hot and peel off the thin skin easily with a knife.
Thinly slice the peeled tongues and toss with the olive oil and lemon juice.
Sear the slices on a preheated grill for about 4 minutes per side.
Peel the tongues while they are still warm; once cool, the skin is much harder to remove. Do not overcook on the grill, or the outside toughens up like rubber.
Beef tongue can replace lamb tongue, but since it is larger, extending the boiling time by about 30 minutes is needed.
Admin DadaGastro · verified in test kitchenHaşlama süresini 75 dakika yerine 90 dakikaya çıkardım, dilin kabuğu inanılmaz kolay ayrıldı. Izgarada 4 dakika yerine her tarafını 3'er dakika tuttum, dışı hafif çıtır kaldı ve lastik gibi olmadı.
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