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A fiesta of testicular treats
In a remote Serbian mountain village, they’re cooking up delicacies to make your mouth water - or your stomach churn.
In a remote Serbian mountain village, they’re cooking up delicacies to make your mouth water - or your stomach churn. At the seventh annual World Testicle Cooking Championship, visitors watch - and sometimes taste - as teams of chefs cook up bull, boar, camel, ostrich and even kangaroo testicles.
“This festival is all about fun, food and bravery,” said Ljubomir Erovic, the Serbian chef and testicles gourmand specialist who organises the bizarre cooking festival and has published a testicle cookery book.
The food, politely called ‘white kidneys’ in Serbian, is believed to be rich in testosterone. In the Balkans, it is considered to help men’s libido.
“The bulls’ testicles are the best goulash-style,” said last year’s winner Zoltan Levai, stirring a metal pot heated by a wood fire and filled with vegetables and large testicles that he said were provided from a state-run slaughter house.
The festival includes dishes like testicle pizza and testicles in bechamel sauce flavoured with a variety of herbs found in the region.
“I came here last year, and decided to come back,” said Anna Wexler, an Israeli citizen originally from New York who’s now a member of the festival’s jury. “It was delicious. There was testicle moussaka, goulash, stallion, boar, bull and many other things.”
