Lamb Tongue Salad

Salads | Caucasian cuisine

⏳ Time

7 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb Tongue Salad

Ingredients

Lamb stomach - 2 lbs
Onion - 1 head
Garlic - 1 head
Chicken Egg - 1 piece
Sweet Pepper - 1.8 oz
Parsley - 1 bunch
Olive Oil - 2 spoons
Champagne Vinegar - 3 spoons
Vegetable Oil - 3 fl oz
Dried Rosemary - to taste
Salt - to taste
Ground Black Pepper - to taste
Bay leaf - to taste
Green peppercorns - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, the tongues need to be boiled. Lightly sauté a head of onion in a pan, then add it to the tongues submerged in water along with bay leaves, black peppercorns, allspice, and salt. Boil for four hours after reaching a boil. Once cooked, cool the tongues and remove the membranes.

Step 2

Slice the tongues into pieces. Peel the garlic cloves. Remove the stems from the parsley. Place the garlic on a cutting board, top it with the parsley, and finely chop them together. Boil an egg, then grate it on a coarse grater, and finely chop the sweet pepper with a knife.

Step 3

In a bowl, combine all the ingredients, season with salt and pepper (generously with pepper), and add oregano. Pour in the olive oil and vinegar, then drizzle generously with vegetable oil. Let it marinate for 30 minutes to an hour before serving.