1
Clean the kidneys
10 minHalve the lamb kidneys and remove the inner membrane and white core.
Offal
Boiled Lamb Kidney | Long-Simmered in Vinegar Water
Böbrek haşlama is a simple offal dish made by soaking lamb kidneys in vinegar water and then simmering them for a long time with onion and bay leaf. The extended boiling fully removes the kidney's odour and leaves the meat tender.
Step by Step
How to make it?
2
Soak in vinegar water
20 minSubmerge the cleaned kidneys in vinegar water and let them sit for 20 minutes to draw out the odour, then rinse.
3
Simmer the kidneys
120 minPut the kidneys in a pot with plenty of water, add the onion, bay leaf, salt and whole peppercorns, cover and simmer over low heat for 120 minutes.
4
Drain and serve
5 minDrain and slice the boiled kidneys; if you like, keep the poaching liquid in a separate container.
Reminder
Do not throw away the poaching liquid — strain and refrigerate it, and you can use it as a base for soup or rice within a few days.
Editor's Note Editörün Notu
If you skim off the foam that rises to the top while simmering, the broth will stay much clearer.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.3
3 reviews
%67 recommend it
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Barış Küçük
Aide de Cuisine
4 months ago
Sirke bulamadığım için elma sirkesiyle bekletme yaptım, koku gidermede aynı işi gördü. Tarifte yazan 120 dakikalık haşlamayı 90 dakikaya indirdim ama böbrek biraz sertçe kaldı, tam süre beklemek daha doğruymuş.
Ü
Ümran
Recipe Owner
4 months ago
Haklısınız, sirkenin asıl işi böbreğin kokusunu çekmek olduğu için elma sirkesi de gayet iyi çalışır. Tam 120 dakika beklemenizi öneririm, kısaltırsanız böbrek gerçekten sertçe kalabilir.
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