Syrian Beef Tongue Salad
Experience the bold and refreshing flavors of Middle Eastern cuisine with this exquisite Syrian Beef Tongue Salad. Tender, slow-cooked beef tongue is perfectly complemented by a medley of crisp cucumber, juicy tomatoes, and fragrant parsley, all brought together with a zesty lemon and olive oil dressing enhanced by the warm, earthy notes of cumin and garlic. This unique dish celebrates traditional Syrian cooking techniques, pairing rich, melt-in-your-mouth meat with vibrant, fresh ingredients for a balanced and satisfying appetizer or side dish. Easy to prepare ahead and served chilled or at room temperature, this salad is a show-stopping addition to any table. Perfect for adventurous food lovers, this recipe captures both authenticity and elegance in every bite.
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Recipe Information
Ingredients
- 1 whole beef tongue
- 1 large onion
- 1 large carrot
- 2 leaves bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons salt
- 1 medium cucumber
- 2 medium tomato
- 0.5 cup parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
Instructions
Thoroughly rinse the beef tongue under cold water to remove any blood or impurities.
Place the beef tongue in a large pot and add enough water to fully submerge it.
Add the onion, carrot, bay leaves, black peppercorns, and 2 teaspoons of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef tongue is tender.
Once cooked, remove the tongue from the pot and let it cool for 10 minutes.
Peel off the tough outer skin of the tongue while it's still warm. Discard the skin and trim any excess fat if needed.
Slice the beef tongue into small bite-sized pieces and set aside.
Dice the cucumber and tomatoes into small cubes. Finely chop the parsley and set all vegetables aside in a mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, and ground black pepper to make the dressing.
Combine the beef tongue pieces with the vegetables in the mixing bowl. Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or olive oil as needed.
Transfer the salad to a serving plate and garnish with additional parsley if desired.
Serve chilled or at room temperature as an appetizer or side dish.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
