Fried kidneys in pomegranate molasses
This is my take on a recipe found in a [translated] Lebanese cook-book from around 1960. Any excuse to use my pomegranate molasses. The original recipe specifies lambs kidneys, I would reduce the number to 4 if you are using beef kidneys.
- 8 Lambs kidneys
- 6 oz butter [see note above]
- 2 tablespoons salt [see note above]
- 4 oz sour pomegranate juice - Made up from about 1 part pomegranate molasses to 3 parts water and mixed well
- 1 oz Garlic, peeled and crushed
- ½ teaspoon Spice mix [below]
- Few tablespoons plain flour
- Chopped parsley to garnish
- Equal quantities, cinnamon, white cumin, chilli powder and paprika, mixed together and finely ground.
- Cut the kidneys in half lengthwise, trim and remove the skins.
- Flatten them under a cleaver or a heavy pan, [cut into small pieces if desired]
- Heat the butter and fry the kidneys on both sides until browned.
- Remove the kidneys and keep warm.
- Fry the garlic until it starts to colour.
- Add the spice mixture and salt to the flour and mix into what remains of the butter.
- Stir until it just begins to brown then add the pomegranate juice, allow to boil, return the kidneys and cook for a few minutes in the sauce.
- Serve hot garnished with parsley.
Well this was an interesting dish. I think when I make it again I will brown the kidneys first over a very high heat, in a little oil, and then continue with the sauce. It was fine with half the butter and mush less salt.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.