Tereyağlı Böbrek: A Rich and Flavorful Turkish Delicacy
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- Serving: 3
- Prep time: 1:10 h
- Cook time: 20 m
- Ready in: 1:30 h
Tereyağlı Böbrek (Buttered Kidney) is a traditional Turkish dish known for its deep flavors and rich textures. This recipe carefully balances the unique taste of kidney with the creaminess of butter, enhanced by Turkish spices and herbs. Ideal for those who enjoy offal dishes, this recipe provides a simple yet elegant approach to cooking kidney, Turkish-style.
Ingredients
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Total Nutritional Values
Calories
1150
1150
Carbohydrates
15 grams
15 grams
Proteins
85 grams
85 grams
Fats
80 grams
80 grams
Fiber
2 grams
2 grams
Sugars
5 grams
5 grams
Instructions
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1-Prepare the Kidneys
Soak the kidney slices in cold water for about an hour to remove impurities. Drain and pat dry.
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2-Cook the Onions
Melt 2 tablespoons of butter in a pan over medium heat. Sauté the onions until they're soft and golden.
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3-Brown the Kidneys
Increase the heat and add the kidney slices. Sauté until they start to brown, about 3-4 minutes.
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4-Add Spices
Stir in minced garlic, Turkish red pepper flakes, and ground cumin. Season with salt and pepper.
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5-Deglaze (Optional)
Pour in raki or white wine, if using, and let it simmer briefly, scraping up any browned bits from the pan.
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6-Finish with Butter
Lower the heat and add the remaining butter, allowing it to melt and coat the kidneys.
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7-Serve
Garnish with chopped parsley and serve hot with lemon wedges.
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Conclusion
Tereyağlı Böbrek is a testament to the richness of Turkish cuisine. Its straightforward preparation belies a depth of flavor that makes it a standout dish. Ideal for a special meal or as a way to explore Turkish culinary traditions.
Smart Tips
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Quality of Kidneys: Freshness is crucial. Source the best quality lamb or beef kidneys from a trusted butcher.
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Soaking the Kidneys: This step is essential to remove any bitter taste and make them more palatable.
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Butter Quality: Turkish butter is known for its rich flavor. If unavailable, use high-quality unsalted butter.
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Spice Balancing: Adjust the amount of red pepper flakes and cumin according to your taste preference.
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Use of Raki: Raki adds an authentic Turkish flavor but can be substituted with white wine or omitted.
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Cooking Time: Avoid overcooking the kidneys to prevent them from becoming tough and chewy. Aim for a slightly pink center.
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Garnishing: Fresh parsley not only adds color but also freshness to balance the rich flavors.
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Lemon Wedges: Serving with lemon allows individuals to add a zesty flavor, enhancing the dish's taste.
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Serving Suggestions: Tereyağlı Böbrek pairs well with Turkish pilaf or a simple salad with a tangy dressing.
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Wine Pairing: If served with wine, select a full-bodied red to complement the rich flavors of the kidneys.
