Ciğer Sarma — Thracian Caul-Wrapped Liver and Rice

A specialty of Edirne and Thrace, ciğer sarma wraps a fragrant lamb-liver and rice filling in caul fat before baking until golden.

Serves 6 | Prep 40 minutes | Cook 50 minutes

INGREDIENTS

• 1 sheet lamb caul fat, soaked and rinsed

• 400 g lamb liver, trimmed and diced small

• 180 g short-grain rice, rinsed

• 1 onion, finely chopped

• 2 tbsp butter

• 2 tbsp pine nuts

• 2 tbsp currants, soaked

• ½ tsp allspice

• Black pepper and salt

• ½ bunch parsley and dill, chopped

• 350 ml hot stock

METHOD

1. Soften onion and pine nuts in butter. Add liver and sauté only until its color changes.

2. Stir in rice, currants, spices and stock. Cover and cook 8–10 minutes; the rice should remain firm. Cool, then add herbs.

3. Line a greased baking dish or individual bowls with caul fat, leaving overhang.

4. Fill with the liver rice and fold caul over the top. Turn parcels seam-side down.

5. Bake at 190°C / 375°F for 30–35 minutes until golden and the rice is tender.

6. Rest 10 minutes and serve with lemon.

COOK’S NOTE

Do not overcook the liver before baking or it will become dry.