A daring, protein-packed delicacy with firm texture and rich flavor. Fried in animal fat to develop a crisp exterior and juicy interior—this dish celebrates fearless cooking and ancestral taste.
1. INGREDIENTS (Serves 4)
- 500 g ram’s testicles, trimmed and cleaned
- 3–4 tbsp animal fat (lard, tallow, or schmaltz) or high-heat oil
- 2 tsp coarse salt, 1 tsp freshly cracked black pepper
- 2 garlic cloves, smashed (optional for aroma)
- 1 tsp smoked paprika or chili flakes (optional, for warmth)
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges, for serving
2. PREP & CLEAN
- Rinse testicles thoroughly under cold water.
- Trim off any membranes or veins with a sharp knife to avoid rubbery texture.
- Pat dry and slice into thick, bite-sized rounds.
- Toss pieces in salt, pepper, and paprika; let them rest for 10–15 minutes at room temperature.
3. HEAT & SEAR
- In a heavy skillet (cast iron ideal), heat animal fat or oil over medium-high heat until shimmering.
- Add testicle rounds in a single layer—don’t overcrowd the pan.
- Sear 3–4 minutes per side, forming a deep golden crust.
- Add smashed garlic to the pan edges during the last minute for a subtle infusion.
4. CRISP & FINISH
- Once both sides are browned, reduce heat to medium. Spoon hot fat over the testicles to glaze and finish cooking.
- Remove them to a plate lined with paper towel to absorb excess fat.
5. REST & SERVE
- Let the pieces rest 3–4 minutes—this helps retain juiciness.
- Plate with parsley or cilantro sprinkled on top and lemon wedges on the side.
- Serve hot, accompanied by:
- Crusty bread or toasted flatbread
- Pickles or a light salad to offset richness
- Black tea or a crisp beer to complement the boldness
🔥 Notes
- Proper trimming ensures tender, not tough, texture.
- High-heat sear gives a satisfying crunch.
- Glazing with fat adds glossy flavor and prevents drying.
- Rest before serving—even quick rest improves texture.
- Simple garnish and side complement the dish without overpowering.
