Lisanat al-Ghanam

Ingredients

• 2 kg lamb tongues
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 teaspoon all-purpose spice blend
• 1 medium onion
• for seasoning the salad salt
• for seasoning the salad black pepper
• for seasoning the salad chopped lemon
• for seasoning the salad onion
• for seasoning the salad parsley
• a few leaves bay leaves
• 2 to 3 pieces cinnamon
• a little vinegar
• for washing and boiling water
• mentioned as equipment pressure cooker

Instructions

1. In a pot, wash the lamb tongues with water and salt, then add a little vinegar, as instructed by the chef.
2. In a pot, place the tongues with water and bring them to a boil on the stove until scum and foam rise to the surface.
3. In a pot, remove the scum from the surface, then add bay leaves, salt, seven-spice blend, 1 teaspoon black peppercorns, 2 to 3 pieces of cinnamon, and a chopped onion.
4. In a pressure cooker, boil the tongues after removing the scum, then cook them for 35 minutes.
5. In a regular pot, the tongues can be boiled over low heat for longer if a pressure cooker is not available.
6. In the pot or after boiling, test whether the tongues are done by checking that the skin peels off easily; if it does, they are cooked.
7. On a cutting board, cut the tongues into pieces in your desired size.
8. In a serving bowl, prepare the onion in thin, julienned slices; two onions in different colors may be used for presentation, as described by the chef.
9. In a serving bowl, add the salt and black pepper to the cut tongues.
10. In a serving bowl, add washed, chopped parsley.
11. In a serving bowl, add chopped lemon or a squeeze of lemon juice, as mentioned by the chef, then mix the mixture.
12. On a serving platter, serve the tongues with tomatoes, lemon, parsley, and onion if desired, as instructed by the chef.