Smoked Sweetbreads, Red Ribbon Sorrel, Tursu, Sugar Snap Peas, Bahr-spiced Walnuts, and Greek Yogurt

Soak sweetbreads in water, rinsing them, and changing water several times, for 8 hours to draw out blood and impurities. With a razor sharp knife and tweezers, peel membranes that hold nodules of sweetbreads together. Remove all sinew, trying to keep sweetbreads as large and intact as possible. In a small bowl, combine cup water, honey, and salt. In a blender, blend honey mixture with yogurt and remaining water; transfer to hotel pan. Submerge sweetbreads in yogurt brine and soak overnight in refrigerator. Prepare and heat a cold smoker with Cherry wood chips. Cold smoke sweetbreads 10 minutes. Chill in Refrigerator.

In a small saucepan, bring simple syrup to slow boil. Add walnuts and simmer until slightly softened. In another saucepan, heat canola oil to 350F. Flash-fry walnuts until nicely browned, about 2 minutes. To a metal bowl, transfer walnuts and season immediately with bahār and sea salt. (Do not drain walnuts on paper towels right away; sugar coating will stick to them.) When cooled, drain on paper towel and store in a tightly lidded jar.

In a sauté pan over high flame, heat canola oil until just starting to smoke, and brown Smoked Sweetbreads on all sides, about 3 minutes. Lower heat to medium. Add garlic, thyme, and butter. Baste sweetbreads with foaming, browing butter until just cooked through, about 2 minutes, depending on size and shape of sweetbreads. In a small mixing bowl, combine sorrel, snap peas, lemon juice, olive oil, and salt; toss lightly. On center of serving plates, smear yogurt with a spoon; sprinkle marash pepper on top. Place cooked sweetbreads on yogurt and arrange pickled cucumbers and Spiced Walnuts around sweetbreads. Finish with pinch of sea salt and drizzle of olive oil.