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Intro: Welcome to Istanbul
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TURKEY   >  BRIEF   >> Cusine
Türkçe  
Turkish Cusine
SOUPS

SALADS
Bean salad Chard salad Beetroot salad
Tarator salad Shepherd's salad Chick pea salad
Eggplant salad Brain salad Fish roe salad
Cabbage pickles Eggplant pickles Kisir
Yoghurt and cucumber salad    


  BRAIN SALAD
Ingredients
  3 sheep brains
  6 glasses of water
  1 1/2 teaspoons salt
  2 medium size tomatoes
  2 lettuce leaves
 10 black olives (Mediterranean)
  4 tablespoons lemon juice
  2 1/2 tablespoons olive oil


  


Preparation :
Hold the brains under running water and remove the thin skin. Boil 6 glasses of water with 1 teaspoon of salt in a saucepan. Put the brains into this saucepan and boil for 15 minutes. Remove saucepan from heat and allow it to stand for half an hour. Then, remove the brains and cut them vertically. Put brains in a serving dish. Place olives between brains. Garnish the sides of dish with sliced tomatoes and lettuce. Mix the lemon juice, olive oil and 1/2 teaspoon of salt together in a bowl. Pour dressing over as desired and serve.








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   Last update 2.December.2012 Thursday