Lebanese Sheep Testicles.
My Lebanese husband's favorite; his family's recipe. ;)
2 lbs. Sheep Testicles; cleaned & prepared.
1/3 cup of Butter
3 oz. Garlic paste
1 T. White Pepper
1 T. Sweet Pepper
Salt
Lemon Juice
Sumac
Boil testicles for 2 mins. in unsalted water (*to remove smell). Once ready, sautée testicles with butter, garlic paste, white & sweet pepper--taking care not to burn--until no longer pink in the middle. At VERY END, add salt (*too early will cause the testicles to shrink), lemon juice and sumac to taste; cook for last 2 mins.
Garnish with lemons, rice, and/or green peppers (optional).
**All ingredients can be found in any Middle-Eastern, Arabic, Mediterranean and/or Eastern market.
7 Responses
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On 13 April 2008 Shannon Dagher said:
Absolutely! Give it a try!--tastes like very, very tender chicken. Honestly! :)
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On 14 April 2008 Photography Seven said:
lol
lol
lol
i once invited my irish friend to dinner on the birdawni river in Zahle..for her to taste the Lebanese delights...with a glass of the milky national drink Arak (sweat; as in the sweat of the fine lebanese grapes)
coming from the light guiness culture she faced hard times drinking the hard ours
she refused to eat the raw meat (kibbi)
stepping on my nerves i ordered her (without her knowing) the sheep testicles (cooked ofcourse)
she had a bite..
she swollowed
she was not sure
she tasted again..
i told her what it was
she got sick
and I
i killed my self laughing
lol
lol
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On 14 April 2008 Shannon Dagher said:
Hah! Wissam, that's pretty harsh! But, what would we all be without playing pranks on our friends?? ;) Glad this reminded you and gave you a laugh. :)
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On 25 June 2008 James Hartley gave props:
ahh, the Lebanese equivilant of calf fries! But, is it as tasty as a sheep's eyeball?
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On 25 June 2008 Shannon Dagher said:
Umm, as culturally-aware as I pride myself in being...my first reaction to that would have to be to say, "Eww."
No, my gutsiest (pun?) food attempts have to be: Sheep Brains and (the above mentioned) Sheep Testicles. Just no getting around those textures, you know. :) -
On 22 July 2008 Richard Seah said:
Ha ha ha. You might want to consider re-submitting this to the theme: Delectable!
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On 3 August 2008 Nelson Campbell gave props:
um...that's some very labor intensive preparation...
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