Lamb kidneys are first pressure-cooked to reduce their odor and soften them, then breaded and crisped in an air fryer. This meze is a surprising yet well-loved party snack, and the two-stage preparation comes easily to anyone who knows how to clean the kidneys properly.
Dip the cleaned kidney slices in milk and refrigerate for 15 minutes; this draws out much of the odor.
Drain the kidney slices and place them in a pressure cooker with half of a 200 ml measure of water. After the pressure indicator starts, cook over low heat for 5 minutes, then turn off the heat.
Toss the softened kidney slices with the cumin, salt, and black pepper. Coat them in flour, then beaten egg, then breadcrumbs.
Arrange the breaded slices in a single layer in the air fryer basket. Cook at 200°C / 390°F for 10 minutes, turning them once halfway through. If you do not have an air fryer, bake on an oven rack in a preheated 220°C / 430°F oven for 15 minutes. Serve with lemon slices.
Before putting the kidneys in the pressure cooker, remove the white membrane and internal fat to reduce odor that could remain after breading. Contains wheat (gluten) and egg.
İlk kez böbrek denedim ve süte yatırma adımı sayesinde kokusundan hiç rahatsız olmadım. Airfryer'da 10 dakika tam kararında çıtırlattı.
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