Ciğer Şiş
Liver skewers for breakfast!? Char-grilled ultra-fresh hormone beloved in the Southeast
Description
A fragrant offal kebab of extremely fresh lamb liver and tail fat skewered alternately and quickly seared over charcoal.
Restaurants serving Ciğer Şiş
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb liver
- Lamb tail fat
- Cumin
- Chili flakes
- Salt
Instructions
- Use extremely fresh lamb liver processed that day. Peel the membrane carefully and cut into cubes. Cut lamb tail fat into the same size. Thread onto thin iron skewers in a ratio of '
- liver,
- fat,
- liver'. Grill briefly over high charcoal heat so the liver doesn't toughen and the melting fat coats it. Sprinkle with salt, cumin, and chili flakes when done.
Learn more Spice, substitutes, tips
Key spices
Cumin and lamb fat flavor
Substitutes at Japanese supermarkets
Beef liver, Beef fat
Pairing
Şalgam Suyu
Trivia
[Hardcore] In the southeast like Diyarbakır, there's a culture of lining up at stalls early in the morning to eat this liver kebab. The crisp texture of fresh lamb liver is an offal lover's romance.
Eating tips & etiquette
[Unique Eating] The golden rule is to grip the skewer with lavaş, pull it out, and roll it up with onions and parsley dressed in sumac (tart spice)!
Allergen
Wheat (side dish)