DISH RESEARCH · Main dish
Edirne Ciğer Sarma
Also known as: Ciğer Sarma, Thracian Liver Sarma
Lamb liver and aromatic rice enclosed in lamb caul fat with an egg finish.
About Edirne Ciğer Sarma
Edirne ciğer sarma encloses lamb liver and seasoned rice in a lamb caul-fat wrapper. The provincial Culture and Tourism Directorate’s version uses fresh mint, spring onions, pine nuts and dried currants.
Liver gives a deep savoury flavour, balanced by mint and onion. Butter and pine nuts add richness, while the currants bring small sweet accents alongside black pepper.
The rounded parcel has a browned egg-coated surface and a rich wrapper around the rice filling. Grains, chopped liver and pine nuts give the interior a varied, substantial texture.
Allergens in this recipe
Contains: Pine nuts, Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Edirne Ciğer Sarma
Edirne Culture and Tourism Directorate’s lamb ciğer sarma with fresh mint.
- Lamb liverProtein
- Lamb caul fatBase
- RiceBase
- Fresh mintAromatic
- Spring onionsAromatic
- Pine nutsFilling
- Dried currants (kuş üzümü)Filling
- Eggs (whole egg and yolk)Binder
- ButterCooking medium
- Black pepperSeasoning
- SaltSeasoning
- WaterCooking medium
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Lamb liver:
- Lamb caul fat: . Source kuzu iç gömleği, also described there as ciğer zarı; wrapper retained as a food/contact input.
- Rice:
- Fresh mint: . First fresh-mint branch before dried mint.
- Spring onions: . First fresh-onion branch before one large dry onion.
- Pine nuts: . Literal dolmalık fıstık, the ordinary pine-nut ingredient for stuffing.
- Dried currants (kuş üzümü): . Named Turkish dried stuffing currants mapped to Zante currants; exact cultivar/product treatment unprovided.
- Eggs (whole egg and yolk): . One whole egg in the filling and a separate egg yolk brushed over the parcel, consolidated as egg.
- Butter:
- Black pepper:
- Salt:
- Water: . Caul soaking, liver washing/boiling, rice washing/cooking and reused caul-soaking water in the baking tray are all explicit uses.
Origins & food traditions
Edirne’s provincial Culture and Tourism Directorate includes ciğer sarma in its collection of local dishes.
Countries
- Türkiye
- TürkiyeCatalogue link pending review
Cuisines & regions
- Edirne
- Thracian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.