Fried kidneys in pomegranate molasses
And very nice, though the pomegranate molasses can be quite hard to find. - The Judge
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.
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