Lamb fries are lamb testicles used as food. Historically they were parboiled, cut in half, and seasoned.[1] Lamb testicles are served in a variety of cuisines, including Basque,[2] breaded and fried in some barbecue restaurants, Chinese,[3] Caucasian,[4] Persian and Iranian Armenian (called donbalan),[5] and Turkish.[6] The dish is rarely served at restaurants in the United States, but can occasionally be found at Iranian restaurants.[5]
Lamb fries, often served in a cream gravy, are a traditional dish in the Bluegrass region of Kentucky.[7]
See also
edit
References
edit- ^ The Encyclopedia of Food and Beverage by Artemas Ward New York, 1911
- ^ Brown, Patricia Leigh (17 March 2009). "Delicacy of the Wild West Lives on for Those So Bold". The New York Times.
- ^ Chowhound (13 October 2005). "Best Kung Pao Lamb Testicles in New York - Restaurants - Outer Boroughs".
- ^ "zakusochnaya.com". Zakusochnaya.com. Archived from the original on 2016-03-03. Retrieved 2019-03-26.
- ^ a b "Two food writers eat at all the Persian restaurants in SoCal (OK, 18 of them)". LA Times. 6 August 2019.
- ^ "Dinner Menu". Archived from the original on 2011-02-19. Retrieved 2011-01-08.
- ^ Alvey, R. Gerald. Kentucky Bluegrass Country. University Press of Mississippi, 1992.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |