Egyptian Cooking A Practical Guide/Samia Abdennour 1998

Kidney, Stewed (Kalawi Matbukha)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2-1/4 pounds kidneys 2 onions, thinly sliced 1 cup meat stock
1 tablespoon cornflour (cornstarch) 1/2 teaspoon nutmeg cooking oil
salt and pepper



1 Cut kidneys into walnut-sized pieces. Saute onion in cooking oil. Add kidneys and fry until the juice is absorbed, stirring occasionally. Add meat stock and seasoning and cook for 10 minutes. Remove kidneys onto a warm serving dish. Thicken juice with cornflour, adjust seasoning, add nutmeg, and pour over warm kidneys.

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