Photo: Lebanese Sheep Testicles.

Shannon Dagher

By Shannon Dagher
Uploaded on 13 April 2008
66 views

Lebanese Sheep Testicles.

My Lebanese husband's favorite; his family's recipe. ;)

2 lbs. Sheep Testicles; cleaned & prepared.
1/3 cup of Butter
3 oz. Garlic paste
1 T. White Pepper
1 T. Sweet Pepper
Salt
Lemon Juice
Sumac

Boil testicles for 2 mins. in unsalted water (*to remove smell). Once ready, sautée testicles with butter, garlic paste, white & sweet pepper--taking care not to burn--until no longer pink in the middle. At VERY END, add salt (*too early will cause the testicles to shrink), lemon juice and sumac to taste; cook for last 2 mins.

Garnish with lemons, rice, and/or green peppers (optional).

**All ingredients can be found in any Middle-Eastern, Arabic, Mediterranean and/or Eastern market.

Comments...

  • 16 April 2008, Johanna Stigter said:

    hmmm the part which says boil.....(to remove smell) says it for me. Although I always have to try local dishes, I might just pass on this one. Great idea to include the recipe. I did the same with the pastizzi article.

  • 16 April 2008, Shannon Dagher said:

    HAHA...to be honest, if they're fresh, there really isn't a noticeable odor! But I understand food taboos are hard to break... :) But, I was raised to try everything at least once...and THEN I can wrinkle my nose if I chose--as is the case with Sheep Brains & Testicles! ;)

  • 17 April 2008, Audrey Kanekoa-Madrid said:

    Very interesting.....great portfolio!

  • 17 April 2008, Shannon Dagher said:

    Shukran ktir, Audrey! :) Or, "Thank you very much!" (in Arabic) ;)

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