Cooking with balls

Squeamish men look away now: a Serbian chef is bringing out a no-balls-barred e-book: The Testicle Cookbook: Cooking With Balls.

by: AFP | 06 Oct 2008

Hailed as the world's first testicle recipe collection by e-book publishers YUDU, the cookbook includes author Ljubomir Erovic's favourite dishes, like testicle pizza, battered testicles and barbecued testicles and giblets.

The e-book, available for download from the internet, comes with handy video guides showing the Serb peeling the skin off testicles and slicing them up into bite-size chunks.

Several different animals, including stallions, ostriches, bulls, pigs and turkeys, get the Erovic treatment.

What about some testicle pie?

"Wash testicles thoroughly for 30-45 minutes," begins the recipe for testicles pie.

A "very sharp knife" is needed for traditional style testicles, which get boiled, cut up and deep fried in hot oil. (Ouch!)

Erovic, 45, may be self-taught in the art of testicle cuisine but his 20 years of "cooking with balls" make him a world authority in the field.

"The tastiest testicles in my opinion probably come from bulls, stallions or ostriches, although other people have their own favourites," he said.

"All testicles can be eaten – except human, of course."

Stallion testicles are best for aphrodisiacs
Testicles are rich in testosterone and they are believed to be a powerful aphrodisiac in countries such as Serbia and China.

And with the credit crunch kicking in, more people may give up their rump steaks and turn to testicles instead.

Erovic also organises the World Testicle Cooking Championship, held annually in Serbia since 2004. It draws in chefs from Australia, Bosnia-Hercegovina, Finland, Greece, Hungary, Norway and Serbia. One metric tonne of testicles are prepared.

"When not cooking or eating testicles, or helping others to do so, (Erovic) now runs a company involved in the maintenance of medical and dental equipment," the book said.

Do you have the balls to eat balls?

- None


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