Lamb fries
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, have been claimed to be, by some scholars, a traditional dish in the Bluegrass region of Kentucky.[7] Some experts have stated that the dish is more specific to the Lexington region, rather than applying to the region at large.[8]
See also
[edit]
References
[edit]- â The Encyclopedia of Food and Beverage by Artemas Ward New York, 1911
- â Brown, Patricia Leigh (17 March 2009). "Delicacy of the Wild West Lives on for Those So Bold". The New York Times.
- â Chowhound (13 October 2005). "Best Kung Pao Lamb Testicles in New York - Restaurants - Outer Boroughs". Archived from the original on 12 January 2011. Retrieved 8 January 2011.
- â "zakusochnaya.com". Zakusochnaya.com. Archived from the original on 2016-03-03. Retrieved 2019-03-26.
- 1 2 "Two food writers eat at all the Persian restaurants in SoCal (OK, 18 of them)". LA Times. 6 August 2019.
- â "Dinner Menu". Archived from the original on 2011-02-19. Retrieved 2011-01-08.
- â Alvey, R. Gerald. Kentucky Bluegrass Country. University Press of Mississippi, 1992.
- â Kleber, John E. (1993). "Review of Kentucky Bluegrass Country. Folklife in the South Series". The Register of the Kentucky Historical Society. 91 (3): 331â333. ISSNÂ 0023-0243.
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