Serve with salad.

　　

Ingredients

serves 6

　　6 calf’s or 12 lamb’s kidneys

　　2 tablespoons butter

　　Salt and black pepper

　　Juice of 1 lemon, or more

　　3–4 tablespoons finely chopped flat-leaf parsley

　　

Step 1

Remove the outer skins of the kidneys (and the fat if they are enclosed in it). Cut lamb’s kidneys in half and calf ’s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.

　　

Step 2

Sauté in hot butter for 3–4 minutes, until firm and lightly browned all over but still pink and juicy inside, adding salt and pepper. Take care not to overcook, as kidneys become tough. Sprinkle with lemon juice, and serve garnished with parsley.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf