Brains with onions
2 servings
15 minutes
Brain with onion is a traditional Turkish dish made of tender beef brains infused with the aroma of butter and caramelized onions. This rare yet exquisitely refined delicacy finds its place in the gastronomic traditions of the Ottoman Empire. The brains have a soft, silky texture, and their flavor is enhanced by a rich combination of butter and onion, with a hint of pepper's spiciness and parsley's freshness. Boiling in salted water with vinegar removes the specific taste and makes the product more tender. The egg yolk gives the dish a silky structure and binds its ingredients into a harmonious ensemble. This dish pairs perfectly with warm bread and light vegetable salads for an exquisite and memorable experience.
1
Boil 1 liter of water in a pot, add salt and vinegar. Place the cleaned brains in the water and cook for 3-5 minutes. Remove with a slotted spoon and dry.
- Salt: to taste
- Vinegar: 3 tablespoons
- Beef brains: 500 g
2
Peel the onion, chop it, and sauté in butter until light brown. Cut the brains into large cubes, add the onion, beat in 2 yolks, season with salt and pepper, mix, and sprinkle with chopped parsley.
- Onion: 50 g
- Butter: 60 g
- Beef brains: 500 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 30 g
