Ciğer Sarma: A Dish from the Old Capital of Ottoman Empire Step 2: The Filling

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.

In a deep pot, butter is melted. And then the onions are added and cooked until they get caramelized. Then, rice is added and sautéed. Finally, spices and currants are added alongside with boiling water. When the rice is cooked/absorbed all the water, the lamb livers, with the skins removed, cut into cubes and sautéed in butter in a separate pan. Finally, they are added to iç pilav and mixed.