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Böbrek (Kidneys)

Asia › Turkey
serves 4 55 min Medium 19 versions
Gluten-free Dinner
Meat Dishes

Lamb Kidneys on Pilaf

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 halved
  • 30 gram butter
  • 2 tablespoon refined oil
  • 1 piece onion · large, finely chopped
  • 1 piece green bell pepper · medium, pith and seeds removed, chopped
  • 2 clove garlic · crushed
  • 350 gram tomato · peeled
  • 1 water glass (200 ml) red wine
  • half tablespoon sugar
  • 2 dessert spoon lemon juice
  • 1 tablespoon ketchup
  • 1 teaspoon hot red pepper
  • 4 water glass (200 ml) hot cooked pilaf

How to make it

Open in kitchen mode
  1. Melt the butter and the refined oil in a large, deep pan over a medium heat.
  2. Once the fat is hot, put in the onion, the bell pepper and the garlic.
  3. Cook for 5-6 minutes, until the onions turn pink.
    6 min
  4. Add the kidneys and cook for 4 minutes, stirring now and then.
    4 min
  5. Add the tomato, the wine, the sugar, the lemon juice, the ketchup and the red pepper and stir it in well.
  6. Turn the heat down and cover the pan.
  7. Cook for another 20 minutes.
    20 min
  8. Put the hot pilaf on a serving dish.
  9. Take the pan off the heat, tip the dish over the pilaf and serve.
Tips

The only recipe in the kidney group that is poured over pilaf. Wine, ketchup and lemon go together here: all three balance the sharp taste of the kidney from different directions. The source gives no salt; the salt comes from the ketchup. It sits better if you make the pilaf with butter.

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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 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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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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