Pawaru-Grahmata

№ 17VII. nodaļa

Ceptas jēru galvas

Fried lamb's heads with parsley, butter and lemon

  • Serves 4
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Zeptas jehru galwas,

Modernizētslpp. 280–281 · PDF 294–295
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Rinse the heads well in cold water. Tie each pair of halves back together with kitchen string (our addition: it keeps the brains in while they boil).
  2. Put them in a large pan, cover with cold water and add the salt. Bring slowly to the boil, skim, then simmer very gently for 1–1¼ hours, until the tongue is tender when pierced with a skewer.
  3. Lift the heads out and leave until cool enough to handle. Cut the string and separate the halves, so that each half has its share of brain and half a tongue. Peel the skin off the tongues while they are still warm.
  4. Season the brains with pepper and a little salt, then press the chopped parsley stalks over the brain and tongue side. Tie string round each half head two or three times so the stalks stay in place.
  5. Heat the butter and oil in a wide frying pan over medium heat. Fry the halves cut side down for 5–6 minutes, until brown, then turn and fry the other side for 4–5 minutes. The brains should be hot right through (75 °C).
  6. Carefully remove the string, lay the halves in a warm dish and pour the melted butter and lemon juice over them. Serve at once.

Notes

What the book says vs. what we added

the method is the book's: the heads are boiled in salted water, split so that each half has brain and half a tongue, the tongue skinned, the brains seasoned and covered with chopped parsley stalks, each half head tied with thread, fried brown on both sides in a wide pan, untied and served with butter and lemon juice. Splitting them before boiling, tying the halves together for boiling, the oil and all amounts and times are ours.

Splitting

the book splits the heads after boiling, which takes a cleaver and a firm hand. A butcher with a band saw can split them raw in seconds.

Sourcing

whole lamb's heads are sold by halal, Turkish, Greek and North African butchers, and to order by many others. In the EU and UK the skull with brain and eyes counts as specified risk material only in sheep over 12 months old, so heads from lambs may be sold with the brains in. Ask for them skinned.

Freshness

brains spoil quickly. Cook the heads on the day you buy them and keep them in the fridge until then.

Parsley

the book uses only the stalks, which hold their shape in the pan. Scatter the leaves over at the end if you like (our addition).

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