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Böbrek (Kidneys)

Asia › Turkey
serves 4 1 hr 10 min Medium 19 versions
Dinner Stovetop One Pot
Meat Dishes

Kidneys with Sausage

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

Ingredients

Servings 4 people
  • 8 piece lamb kidneys · trimmed of fat and chopped
  • 120 gram butter
  • 1 piece onion · large, finely chopped
  • 1 tablespoon flour
  • 2 tablespoon tomato paste
  • half water glass (200 ml) chicken stock
  • half water glass (200 ml) red wine
  • 400 gram sausages
  • 60 gram mushrooms · cleaned and finely chopped
  • 1 dessert spoon oregano
  • 2 dessert spoon salt
  • 1 dessert spoon black pepper
  • 6 piece egg
  • 0.25 water glass (200 ml) milk

How to make it

Open in kitchen mode
  1. Melt three quarters of the butter in a heatproof dish over a medium heat.
  2. Once the foam has gone, put in the onions and fry them for 5-7 minutes, stirring now and then, until they turn pink.
    7 min
  3. Put in the kidneys and cook for 5-8 minutes, turning them now and then, until they are lightly browned all over.
    8 min
  4. Add the flour and cook for another 2 minutes, stirring constantly with a wooden spoon.
    2 min
  5. Add the tomato paste, the chicken stock and the red wine and bring it to the boil, stirring constantly.
  6. Add the sausages, the mushrooms, the oregano and half the salt and black pepper.
  7. Turn the heat down and put the lid on.
  8. Cook for 15-20 minutes, until the kidneys are tender when a knife goes in.
    20 min
  9. Meanwhile, beat the eggs and the milk well with a fork in a medium bowl.
  10. Add the remaining salt and black pepper.
  11. Melt the remaining butter in a medium pan over a medium heat.
  12. Once the foam has gone down, add the egg mixture.
  13. Cook for 5 minutes, stirring constantly, until the eggs have set.
    5 min
  14. Take the pan off the heat and transfer the egg mixture to a warmed serving dish.
  15. Once the kidneys are cooked, take them off the heat, pour them over the eggs and serve at once.
Tips

The butter is split in two: three quarters goes to the kidneys, the rest to the scrambled eggs. Cook the eggs at the last moment; if they stand, they weep. Served with fried bread.

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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 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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Yahni — plenty of onion, demi-glace with lemon zest

serves 4 45 min

A yahni in which thinly sliced lamb kidneys are served on a bed of softened onion, with a demi-glace sauce enriched with tomato and lemon zest.

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