Ciğer Sarma: A Dish from the Old Capital of Ottoman Empire Step 1: Caul Fat Preparation

Offal has a significant part in Turkish Culinary Culture and Ciğer Sarma, a very famous dish in Edirne, a city in Northwestern Turkey, is one of these delicacies offered by this part.

The caul fat is washed under running water before use. Then, it is left in cold water, with lemon juice, for 60 minutes. Next, the caul fat is drained and rewashed under running cold water. This procedure is repeated three times. The caul fat is then dried, divided into 8/10 square pieces (15-20 cm).