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Böbrek (Kidneys)

Asia › Turkey
serves 4 45 min Easy 19 versions
Gluten-free Lactose-free Under 45 Minutes Dinner
Meat Dishes

Kidney Yahni

One of 19 versions of Böbrek (Kidneys). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 12 piece lamb kidneys · cleaned and thinly sliced
  • 30 gram margarine
  • 2 tablespoon refined oil
  • 4 piece onion · thinly sliced
  • 2 piece tomato · peeled and deseeded
  • 200 gram demi-glace sauce
  • 1 tablespoon parsley · fresh, finely chopped
  • 2 piece juice and grated zest of a lemon

How to make it

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  1. Heat the oven to 180 degrees to warm the serving dish.
  2. Melt 1 tablespoon of margarine with the refined oil in a medium pan over a medium heat.
  3. Once the foam has gone, add the onions.
  4. Fry them for 8-10 minutes, stirring now and then, until the onions turn pink.
    10 min
  5. Lift the onions with a slotted spoon onto the warmed serving dish and keep them hot.
  6. Put the remaining margarine in the pan.
  7. Cook the kidneys for 5 minutes, stirring with a wooden spoon.
    5 min
  8. Add the tomato, the demi-glace sauce, the parsley, the lemon juice and the grated lemon zest.
  9. Turn the heat down and cook for another 4 minutes, stirring constantly.
    4 min
  10. Spoon the kidneys over the onions on the serving dish and serve at once.
Tips

Frying the onion separately from the kidneys and making a bed of it on the plate is how the recipe is built; cook them together and the onion falls apart. The source gives no salt; the salt comes from the demi-glace sauce. Served with spinach puree.

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Böbrek (Kidneys) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Sauteed — with tomato, pepper and cumin base Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
Ingredient Sauteed — with tomato, pepper and cumin Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
black pepper ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ ✓ ✓ ✓ ✓ —
salt ✓ ✓ — ✓ ✓ — ✓ ✓ ✓ ✓ — — — ✓ ✓ ✓ ✓ ✓ —
lamb kidneys — ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ — ✓ — ✓
butter — — ✓ — — ✓ — ✓ — — ✓ ✓ ✓ ✓ — — ✓ ✓ —
onion ✓ — — — ✓ ✓ — — — ✓ — — — ✓ — — ✓ ✓ ✓
veal kidneys ✓ — — — — — ✓ — — — ✓ ✓ ✓ ✓ — ✓ — ✓ —
margarine ✓ — — — ✓ — — — ✓ ✓ — — — — ✓ ✓ — — ✓
parsley ✓ — — — — — — — — — — ✓ ✓ ✓ — ✓ — ✓ ✓
oil — — — — — ✓ ✓ ✓ — ✓ — — — — ✓ — — — ✓
oregano — — — — ✓ — ✓ — — ✓ — — ✓ — — — ✓ ✓ —
lemon juice — — ✓ — — ✓ — — — — — — ✓ — ✓ ✓ — — —
mushrooms — — — — ✓ — — — — — — — — ✓ ✓ — ✓ ✓ —
red wine — ✓ — — — ✓ ✓ — — — — ✓ — — — — ✓ — —
tomato ✓ — — — ✓ ✓ — — — — — ✓ — — — — — — ✓
garlic — ✓ — — ✓ ✓ — — ✓ — — — — — — — — — —
pepper ✓ ✓ — — ✓ ✓ — — — — — — — — — — — — —
bread — — — ✓ — — — — ✓ — — — — — ✓ — — — —
cream — — — — — — — — ✓ ✓ — — — — — — — ✓ —
egg — — — — — — — — — ✓ — — — — ✓ — ✓ — —
flour — — — — — — — ✓ — — — — ✓ — — — ✓ — —
milk — — — — — — — — — — — — ✓ — ✓ — ✓ — —
mustard — — ✓ — — — — — ✓ — — — — — — ✓ — — —
sugar — ✓ ✓ — — ✓ — — — — — — — — — — — — —
sunflower oil — ✓ — — ✓ — — — — — — — — — — ✓ — — —
tomato paste — — — — ✓ — — — — — — ✓ — — — — ✓ — —
bay leaf — — — — — — — — — — — — — ✓ — — — ✓ —
demi-glace sauce — — — — — — — — — — ✓ — — — — — — — ✓
ketchup — — — — — ✓ — — ✓ — — — — — — — — — —
meat stock — — — — ✓ — — — ✓ — — — — — — — — — —
sweetcorn — ✓ — — — — — — ✓ — — — — — — — — — —
basil — — — — — — — — — — — ✓ — — — — — — —
beans — — — — — — — — — — — ✓ — — — — — — —
breadcrumbs — — — — — — — — — ✓ — — — — — — — — —
chicken stock — — — — — — — — — — — — — — — — ✓ — —
cumin ✓ — — — — — — — — — — — — — — — — — —
dill — — — — — — — — — — — — — ✓ — — — — —
dry vermouth — — — — — — — — — — — — — — — ✓ — — —
gin — — — — — — — — — — ✓ — — — — — — — —
hot cooked pilaf — — — — — ✓ — — — — — — — — — — — — —
juice and grated zest of a lemon — — — — — — — — — — — — — — — — — — ✓
juice and zest of a lemon — — — — — — — — — — — — — — — — — ✓ —
lamb liver — — — — — — ✓ — — — — — — — — — — — —
lemon — — — — — — — — — — — — ✓ — — — — — —
medium-sweet wine — — — — — — — — — — — — — — — — — ✓ —
olives — — — — ✓ — — — — — — — — — — — — — —
salami — — — — — — — — — — — — — — ✓ — — — —
sausages — — — — — — — — — — — — — — — — ✓ — —
shallots — — — — — — — — — — — — — — — ✓ — — —
vinegar ✓ — — — — — — — — — — — — — — — — — —
water — — — — — — — — — — — — — ✓ — — — — —
white wine — — ✓ — — — — — — — — — — — — — — — —

Sauteed — with tomato, pepper and cumin

serves 4 45 min

Veal kidneys washed in water with vinegar, sauteed with onion and fried with tomato and pepper until they have absorbed their liquid.

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Chinese style — fried in wine and cornflour

serves 4 45 min

A Far Eastern dish in which lamb kidneys are dipped in wine and spiced cornflour, fried, and brought together with a garlic and pepper sauce.

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In butter — white wine, mustard, the quickest

serves 4 20 min

Sliced lamb kidneys cooked in seven minutes in a hot pan with butter, white wine, lemon and mustard.

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In their own fat — baked, on fried bread

serves 4 40 min

Lamb kidneys baked together with their own fat until the fat crisps, served on slices of fried bread.

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Italian style — mushroom tomato sauce with olives

serves 4 45 min

An Italian-style offal dish in which fried lamb kidneys are cooked in a sauce of onion, pepper, mushroom and tomato together with peppered olives.

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On pilaf — tomato sauce with wine and ketchup

serves 4 55 min

Lamb kidneys cut in half and sauteed with onion, bell pepper and garlic, cooked in a sauce of red wine, tomato and ketchup, and served on hot pilaf.

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On skewers — with liver, marinated in wine

serves 4 35 min

Veal kidneys and lamb liver left for four hours in a wine and oregano marinade, threaded alternately onto skewers and grilled.

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Pan-fried — floured and fried, finished in butter

serves 4 20 min

A simple pan dish in which lamb kidneys, slit down the middle and coated in flour, are fried in plenty of oil and finally turned in butter.

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Stuffed — mustard breadcrumb filling, baked

serves 4 55 min

Lamb kidneys slit into pockets, filled with breadcrumbs, mustard and garlic, baked in meat stock and served with a cream sauce.

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With cream — fried in breadcrumbs, egg sauce

serves 4 1 hr

Lamb kidneys soaked in salted water and boiled, coated in breadcrumbs and fried, served with a soured cream sauce with oregano and chopped hard-boiled egg.

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With gin — flambeed, in demi-glace

serves 4 50 min

A saute in which veal kidneys, sealed in butter and sliced, are flambeed with gin and brought together with a demi-glace sauce.

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With green beans — in red wine, with tomato

serves 4 1 hr

Veal kidneys sealed in butter and sliced, cooked with green beans in red wine and thickened with tomato and basil.

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With lemon — oregano bechamel, lemon slices

serves 4 55 min

Veal kidneys sealed in butter and sliced, served in a milk sauce flavoured with lemon zest and oregano.

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With mushrooms — in butter, with dill

serves 4 1 hr

Veal kidneys cut into large dice, cooked in butter until they have absorbed their own liquid and left in a thick sauce with whole mushrooms.

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With mushrooms — with salami, in hollowed fried bread

serves 4 50 min

A winter dish in which lamb kidneys cooked with salami and mushrooms are spooned into hollowed slices of bread dipped in egg and milk and fried.

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With mustard — in a vermouth butter sauce

serves 4 40 min

French-style offal in which sliced veal kidneys are sealed in butter and warmed through in a mustard butter sauce reduced with shallots, vermouth and lemon.

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With sausage — wine and tomato paste, on scrambled eggs

serves 4 1 hr 10 min

Lamb kidneys cooked with sausage and mushrooms in a tomato paste and wine sauce, poured over eggs scrambled in butter.

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With wine — mushrooms, soured cream, in a casserole

serves 4 1 hr

Sliced veal kidneys cooked in a casserole with a bag of spices and sweet wine, enriched with mushrooms fried in butter and soured cream.

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