VEAL TONGUE | DİL SÖĞÜŞ
Region: Malatya, all regions
A favourite of the pre-dawn (sahur) meal observed during Ramadan. Some versions omit the olive oil, spices and parsley.
The Turkish Cookbook
by Musa Dağdeviren
Put the veal tongue into a pressure cooker with 1.5 litres (6 1/4 cups / 50 fl oz) water, the cloves, peppercorns, fennel seeds and lemon juice. Cook for 1 hour. Let cool, then skin, de-bone and slice into 3-mm (1/8-inch) pieces. In a separate bowl, mix the dried oregano, dried chilli (red pepper) flakes and cumin with 1/4 teaspoon each of black pepper and salt.
Arrange the parsley leaves on a serving platter and place the veal tongue slices on top. Drizzle the veal tongue with some olive oil and sprinkle with the spice mixture before serving.
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From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.