Turquie

Edirne

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melce&uuml;'t-Tabb&acirc;h&icirc;n, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.

Ciğer kebabı

Türkiye

Aydın Tava Ciğer

Edirnenin meşhur ciğer tavasını burda denedim. Zaten en bilinen restoranı burasıymış. Ciğeri baya beğendim. Farklı bi yapılış tarzı var. Tavada kızartılarak yapılıyor ve baya lezzetli. Yumuşaktı tadı da güzeldi. Masaya gelen biber domates soğan çok basit kalmış orda çeşitleri çoğaltabilirler. Yine gidersem kesin yerim

A type of sweet b&ouml;rek, katmer is a specialty of Gaziantep, or simply Antep &ndash; T&uuml;rkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia &ndash; an ancient city whose claim to fame is being home to world&rsquo;s finest pistachios and the delicious Antep baklavası. Katmer is what most locals start their day with: in fact, there are bakeries and caf&eacute;s in Gaziantep open from early morning until noon serving katmer for breakfast. Traditionally, it is also the first meal eaten by newlyweds after their first wedding night, as it represents the sweetness they hope to find in their marriage. Filled with pistachios and kaymak &ndash; Turkish clotted cream made with water buffalo milk, which is often referred to as kaymağın kaymağı, meaning cr&egrave;me de la cr&egrave;me &ndash; these flaky, crunchy pastries must be served fresh from the oven, while they're still warm. For a perfect Turkish breakfast, have your katmer drizzled with a little honey, sprinkled with crushed pistachios, and paired with a nice cup of tea.

Katmer

TatveTat

Bu tatlı sanki bu dükkana ait değilmiş gibi bir tatlı yani butik bi tatlıcı olduğu için katmer pek doğru bir seçim değildi. İçinde fıstık az, kaymak çok.

Hayrabolu tatlısı

Klasik kemal paşa tatlısı gibi bişey sunumu güzel, sütle servis edilmesi de iyi. Çok yoğun bi şeker tadı yok yani denenebilir bi tatlı

Rang	Adresse	Plat phare	Avis	Note
1	TatveTat Sabuni, Tahmis Çarşısı Sk. No :9, 22100 Edirne Merkez/Edirne, Türkiye 2 avis Plat phare : Hayrabolu tatlısı	Hayrabolu tatlısı	2	6.65
2	Aydın Tava Ciğer Sabuni, Tahmis Çarşısı Sk. No:8, 22000 Edirne Merkez/Edirne, Türkiye 1 avis Plat phare : Kebab au poulet	Kebab au poulet	1	8.06

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