Turkish Lamb Brain Salad

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Beyin Salatası is a classic cold Turkish meze that turns lamb brains into a delicate, lemony salad scented with herbs and sumac. The brains are gently poached until just tender, then tossed with sweet sautéed onions, fresh parsley, and a bright lemon dressing. Served chilled with crusty bread, it has long been a beloved starter at taverns and family tables across Turkey.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 17 gProtein
• 480 mgSodium
• 260 mgPotassium
• 50 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 130 mcgVitamin A

Ingredients

For cleaning and poaching the brains

• 1 lb (450 g) fresh lamb brains
• 2 tablespoons white vinegar
• 1 bay leaf
• 4 whole black peppercorns
• 1 teaspoon salt

For the onion base

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 green onions, thinly sliced

For the dressing and herbs

• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon ground sumac
• 1/2 teaspoon Aleppo pepper

For garnish

• 1 hard-boiled egg, sliced
• Lemon wedges
• Cracked black pepper, to taste

Directions

1. Soak the lamb brains in a bowl of cold water for 1 hour, carefully peeling away any thin membrane and visible blood vessels; drain, then soak again in a solution of cold water and white vinegar for 30 minutes to remove impurities.
2. Place the cleaned brains in a small saucepan with the bay leaf, peppercorns, and salt, then cover with cold water and bring just to a gentle simmer over medium heat. Poach for 15 to 18 minutes, skimming any foam, until the brains are firm but still tender when pierced.
3. Drain the brains and let them cool until comfortable to handle. Pat dry with paper towels and cut into small, even bite-sized cubes, discarding any tough pieces.
4. Meanwhile, heat the olive oil in a skillet over medium-low heat and cook the chopped onion for 6 to 8 minutes until soft, sweet, and lightly golden at the edges. Remove from heat and let cool completely.
5. In a mixing bowl, combine the cubed brains, sautéed onion, green onions, parsley, and dill.
6. Whisk the lemon juice with the sumac and Aleppo pepper, then pour over the brains and toss gently so the cubes keep their shape. Season with salt and cracked black pepper.
7. Cover and refrigerate for at least 1 hour so the flavors meld and the salad is served properly chilled.
8. Spoon the salad onto a chilled plate, fan the sliced egg over the top, and arrange lemon wedges around the edges.
9. Serve cold as part of a mezze spread with warm pita or crusty country bread.

Cook’s Notes

• Always source brains from a trusted butcher and use them the same day for the cleanest flavor and best texture.
• Thorough soaking is essential; it removes the strong odor and any residual blood from the meat.
• Do not boil the brains vigorously—keep the water at a bare simmer so they stay tender rather than rubbery.
• Sumac adds the characteristic tangy, lemony note; do not skip it even if you are tempted to use only lemon juice.
• Veal or beef brains can be substituted for lamb brains with similar results, though cooking time may increase by 3 to 5 minutes.

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