I found a new halal butcher and went to see if they had lamb kidneys. They didn’t but they had goat kidneys. I decided to do them in a Middle East spice palate. Sumac, Aleppo pepper, cayenne pepper with season salt and pepper flour mixture. I then pan fried them in butter and oil. I know you won’t rush to try this but I liked it.

1 pound goat kidneys
1 cup flour
1/4 cup rice flour
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon sumac
1/2 teaspoon Aleppo pepper
4 tablespoons butter
4 tablespoons cooking oil

In a pie pan mix flour, Old Bay, garlic powder, black pepper, sumac and Aleppo pepper.

Remove veins from kidneys and rinse.

Add butter and oil to a large skillet.

Dredge kidneys in flour and coat completely.

Add to skillet and cook until red liquid appears on top about 5 minutes.

Turn over and cook for additional 5 minutes.

Serve over favorite toast.