Fried kidneys in pomegranate molasses: Difference between revisions
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|description=This is my take on a recipe found in a translated Lebanese cook-book from around 1960. Any excuse to use my pomegranate molasses | |description=This is my take on a recipe found in a translated Lebanese cook-book from around 1960. Any excuse to use my pomegranate molasses | ||
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<!-- /seo --> | <!-- /seo -->This is my take on a recipe found in a [translated] Lebanese cook-book from around 1960. Any excuse to use my [[Pomegranate molasses|pomegranate molasses]]. The original recipe specifies lambs [[Kidneys|kidneys]], I would reduce the number to 4 if you are using [[Beef|beef]] kidneys. | ||
I have kept the original quantities, however for the [[Sake|sake]] of your health, I would reduce the amount of [[salt]] and [[butter]] (or use 50/50 with [[olive oil]]). | |||
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|TotalCalories = 2383 | |TotalCalories = 2383 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Fried kidneys in pomegranate molasses recipe.jpg|alt=Electus]] | |Image = [[Image:Fried kidneys in pomegranate molasses recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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======Best recipe review====== | |||
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''<span class="reviewTitle">Highly unusual!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">And very nice, though the pomegranate molasses can be quite hard to find.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/kidneys|#kidneys]] [[Special:Search/butter|#butter]] [[Special:Search/spice|#spice]] [[Special:Search/friedkidneysinpomegranatemolasses|#friedkidneysinpomegranatemolasses]] [[Special:Search/pomegranate|#pomegranate]] [[Special:Search/parsley|#parsley]] [[Special:Search/pomegranatemolasses|#pomegranatemolasses]] [[Special:Search/starter|#starter]] [[Special:Search/juice|#juice]] [[Special:Search/boil|#boil]] [[Special:Search/unusualrecipes|#unusualrecipes]] | ||
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Latest revision as of 17:39, 27 December 2021
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.
I have kept the original quantities, however for the sake of your health, I would reduce the amount of salt and butter (or use 50/50 with olive oil).
| Fried kidneys in pomegranate molasses | |
|---|---|
 |
| Servings: | Serves 4 as a starter |
| Calories per serving: | 595 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 23rd October 2012 |
|
Best recipe reviewHighly unusual! 4.6/5 And very nice, though the pomegranate molasses can be quite hard to find. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
spice mix
- Equal quantities, cinnamon, white cumin, chilli powder and paprika, mixed together and finely ground.
Method
- 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.
Serving suggestions
The original recipe suggests fried or puréed potatoes. I think it would go nicely with brown toast as a starter.
Chef's note
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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