Ciğer Sarma: A Dish from the Old Capital of Ottoman Empire Step 3: Folding and Baking

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 portioned caul fat is placed in a flat bowl with some parts hanging from the sides. İç Pilav is added and sealed like a bundle. Then the stuffed caul fat is turned over and placed on a baking tray. This procedure is repeated for all caul fats. The tray is then placed in an oven, and the dish is baked until the caul fat layer is browned and crispy.