Lamb kidney is first tenderised and de-scented in a pressure cooker, then breaded and crisped in an airfryer for this meze, a surprising but well-loved snack at party spreads. The two-stage prep comes together far more easily in hands that know how to clean kidney properly.
Soak the trimmed kidney slices in milk and refrigerate for 15 minutes; this draws out most of the smell.
Drain the kidney slices and transfer them to the pressure cooker with half a cup of water; once it hisses, cook on low heat for 5 minutes, then turn off the heat.
Season the tender kidney slices with cumin, salt and black pepper, then coat them in flour, beaten egg and breadcrumbs in that order.
Arrange the breaded slices in a single layer in the airfryer basket and cook at 200°C for 10 minutes, turning once halfway. If you do not have an airfryer, bake on a wire rack in an oven preheated to 220°C for 15 minutes instead. Serve with lemon slices.
Before putting the kidney in the pressure cooker, make sure to trim the white membrane and inner fat, or the smell will linger even after breading. Allergens: contains wheat (gluten) and egg.
Simmering the kidney in the pressure cooker with a splash of vinegar reduces the smell even further; one tablespoon of vinegar is enough.
Admin DadaGastro · verified in test kitchenİlk kez böbrek denedim ve süte yatırma adımı sayesinde kokusundan hiç rahatsız olmadım. Airfryer'da 10 dakika tam kararında çıtırlattı.
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