What else can I make with these ingredients?
This recipe may contain allergensTas Kebabı
Medium 1 hr 43 min~430 kcal 9/10
🍽️
Edirne Ciğer Sarması
Lamb liver pilaf with currants, pine nuts, herbs, and rice bakes inside caul fat in an Edirne classic.
Hard⏱️ 2 hr 13 min📖 1 min readServes 8~520 kcal🇹🇷 Turkish🌍 Full translation
45 min prep 58 min cook 30 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 13 min- Prep45 min
- Resting/Marinating30 min
- Cooking58 min
Ingredients
8 servings
Quick:
- 600 g Lamb liver
- 1 pcs Lamb caul fat
- 1.5 glass(~300 ml) Rice
- 1 pcs Onion
- 4 sprig Scallions
- 3 tbsp(~45 ml) Pine nuts
- 3 tbsp(~45 ml) Currants
- 0.3 bunch Dill
- 0.3 bunch Parsley
- 0.3 bunch Fresh mint
- 1 pcs Egg
- 4 tbsp(~60 ml) Olive oil
- 1.5 glass(~300 ml) Hot water
- 1.5 dessert spoon(~15 ml) Salt
- 1 tsp(~5 ml) Black pepper
- 0.5 tsp(~2.5 ml) Allspice
- 0.5 tsp(~2.5 ml) Red pepper powder
What else can I make with these ingredients?
Instructions
- 1
Soak the lamb caul fat in warm water for 20 minutes.
20 min20:00 - 2
Rinse and drain the rice, then soften the currants in hot water for 10 minutes.
10 min10:00 - 3
Fry the onion and pine nuts in olive oil for 5 minutes.
5 min05:00 - 4
Add the diced lamb liver and sear for 6 minutes.
6 min06:00 - 5
Add the rice, currants, salt, black pepper, allspice, and hot water and cook for 12 minutes.
12 min12:00 - 6
Fold scallions, dill, parsley, and fresh mint into the rice and rest for 10 minutes.
10 min10:00 - 7
Spread the caul fat on a tray, add the rice filling, and fold the edges over.
- 8
Brush the top with beaten egg and red pepper powder.
- 9
Bake the liver wrap at 190°C for 25 minutes until browned.
25 min25:00
💡 Tip: Soaking the caul fat in warm water opens it up so it can wrap without tearing.
🍽️ Serving suggestion: Slice and serve hot with yogurt and a seasonal salad.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
- Folate
Nutrition (per serving)
~520
kcal calories
28
g protein
38
g carbs
28
g fat
Protein 22%Carbs 29%Fat 49%
GI 41 · Low GIGL 16 · Medium GL
4.6g
Sugar
1.5g
Fiber
885.9mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
9/10Very filling, for a really hungry day
This recipe may contain allergens
- Egg
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Edirne Ciğer Sarması make?
This recipe serves 8.How long does Edirne Ciğer Sarması take?
Prep 45 minutes, cooking 58 minutes, including 30 minutes of passive resting; 133 minutes in total.Is Edirne Ciğer Sarması difficult?
This recipe is rated hard.How many calories does Edirne Ciğer Sarması have?
Approximately 520 kcal per serving. Protein: 28g, carbs: 38g, fat: 28g.Which allergens does Edirne Ciğer Sarması contain?
This recipe contains Egg, Tree nuts. Check it against your dietary needs.How many ingredients does Edirne Ciğer Sarması need?
This recipe needs 17 ingredients.Is Edirne Ciğer Sarması filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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