Turquie

Izmir

İşkembe &ccedil;orbası is a traditional tripe soup that is known as a great hangover cure. It consists of tripe, water, milk, flour, butter, and egg yolks. The soup is usually seasoned with salt and finished with red pepper, vinegar, and garlic, giving it a bold flavor. It is recommended to serve the soup while still hot.

İşkembe çorbası

Türkiye

Meydan Lokantası

İşkembe çorbasının terbiyesi güzel, aşırı yoğun ve kokulu değil. İşkembe taneleri güzel pişmiş yumuşak, ebatları ince değil boyut güzel. İlk defa burada üzerine nane ekilerek geldiğini gördüm ama bozmamış. Tavsiye ederim.

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

Seckin Cigerci

Keyfim kaçıktı ciğeri yedikten sonra tüm neşem yerine geldi et yağ oranı çok güzel asla kuru değil dilde dağılıyor porsiyon ağır gelmiyor tam doyuruyor tam fiyat performans küçük ilçedeki kaliteli lezzetin olduğunu belli ediyor sırf yemek için bile tekrar gidilir yanında cipsle tercih ettik herkese tavsiye ederim

Kelle pa&ccedil;a &ccedil;orbası is a traditional soup made with offal as the key ingredient. Sheep's or goat's head are placed into a pot with water, onions, and salt, and the soup is then slowly cooked until the meat falls off the bones. Some people like to add a roux of butter and flour to the soup, followed by a beaten egg, garlic, and lemon juice. Lamb neck, tongue, and brain can also be included in the soup. It's recommended to serve the soup with greens and lots of crusty bread on the side.

Kelle paça çorbası

Balmumu Dükkan Lokanta

Not the cheapest but doesn’t leave you unsatisfied. came here on a saturday afternoon when there was no crowd. served well, good recommendations by the owner. don’t remember the exact price

Rang	Adresse	Plat phare	Avis	Note
1	Seckin Cigerci C35920, Atatürk, 1006. Sk. No:3, 35920 Selçuk/İzmir, Türkiye 1 avis Plat phare : Kebab au poulet	Kebab au poulet	1	9.67
2	Balmumu Dükkan Lokanta Kültür Mah, Alsancak, 1388. Sk. No: 5 D:C, 35220 Konak/İzmir, Türkiye 1 avis Plat phare : Kelle pas de maïs	Kelle pas de maïs	1	8.17
3	Meydan Lokantası Ertuğrul, Hatuniye Cd. 6/a, 35700 Bergama/İzmir, Türkiye 1 avis Plat phare : Ça sent le maïs	Ça sent le maïs	1	7.92

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