A lesser-known dish made by cleaning lamb kidneys thoroughly, filling them with seasoned rice, and simmering them gently. Slow cooking tenderizes the kidneys and lets the kidneys absorb the flavor of the filling.
Soak the lamb kidneys, with the inner membranes removed, in plenty of vinegar water for 30 minutes, then rinse. Cut a pocket in the center of each kidney for the filling.
Sauté the finely chopped onion in butter until golden. Add the rinsed rice, grated tomato, black pepper, and red pepper flakes, and sauté for a few minutes.
Fill the kidneys with the partially cooked rice mixture without packing it tightly, then close the openings with toothpicks.
Arrange the stuffed kidneys in a wide pot and add a little water. Cover and simmer over low heat until the rice and kidneys are tender.
Soak the kidneys in vinegar water before stuffing them; skipping this step can leave a strong odor after cooking. Allergen: contains milk and dairy products.
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