Veal Tongue

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

Ingredients

• 1 (1 kg / 2 lb 3 oz) veal tongue

• 2 cloves

• 2 black peppercorns

• 3 fennel seeds

• 1 tbsp lemon juice

• 2 tsp dried oregano

• 1/2 tsp dried chilli (red pepper) flakes

• 1/4 tsp ground cumin

• 1 bunch flat-leaf parsley, leaves picked

• 2 tbsp olive oil

Directions

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.