Ciğer sarma

Ciğer sarma is a dish consisting of lamb liver and rice mixed with pine nuts, currants, onions, and spices wrapped in softened lamb caul fat. The dish is baked until golden brown, with the caul fat keeping the filling moist and enhancing the flavor. Traditionally served during special occasions, ciğer sarma reflects the culinary heritage of the region, combining aromatic ingredients and meticulous preparation. Its presentation, with the caul fat enclosing the spiced filling, makes it both visually appealing and deliciously satisfying. This dish is a hallmark of Edirne's rich gastronomic culture.