Fried kidneys in pomegranate molasses

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Fried kidneys in pomegranate molasses
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:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012

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).


Ingredients

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spice mix

Method

  1. Cut the kidneys in half lengthwise, trim and remove the skins.
  2. Flatten them under a cleaver or a heavy pan, [cut into small pieces if desired]
  3. Heat the butter and fry the kidneys on both sides until browned.
  4. Remove the kidneys and keep warm.
  5. Fry the garlic until it starts to colour.
  6. Add the spice mixture and salt to the flour and mix into what remains of the butter.
  7. 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.
  8. 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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