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Edirne lamb liver

Edirne lamb liver

Main dishes

Discover the traditional preparation of Adana lamb liver, a refined and delicate Turkish specialty.

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Recipe from Vito Genovese, Srhat, Joseph and 1 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Adana lamb liver is a traditional Turkish dish that requires careful preparation. Here’s how to make this delicious and refined dish.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Resting15 min
  • Total50 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfried
  • Estimated cost$14.09 $3.52 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $6.60
  • $7.49

Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.

Directions

  1. The liver, sourced from cows raised in the Edirne region and at least one year old, is carefully separated from the fibers, nerves, and blood vessels during cutting and preparation, in order to achieve a very fine texture. ≈ 3 min
  2. It is then cut into leaf-like shapes and of any blood. ≈ 3 min
  3. When preparing “ciğer d’Edirne” (Edirne liver), the first step is to remove the membrane from the beef liver and then cut it into 6-7 cm pieces on both sides, using a cutting board. ≈ 8 min
  4. Next, we proceed with cutting, separating the pieces into leaf-shaped forms, both vertically and horizontally. ≈ 3 min
  5. During this stage, the large blood vessels and the small capillaries present in the liver are removed. ≈ 3 min
  6. The liver then needs to be cut very finely, approximately the thickness of a sword blade. ≈ 3 min
  7. The liver pieces are separated and cleaned of their blood using a sieve and water. ≈ 3 min
  8. After this step, and to prevent the blood from coagulating, salt is added in a proportionate amount (100-150 grams per 4-5 kg of liver) and mixed thoroughly. ≈ 3 min
  9. The pieces of liver are then placed in a sieve and a container, and allowed to rest in the refrigerator for approximately 18-19 minutes.
  10. The goal of this step is to effectively remove any remaining blood in the liver. ≈ 3 min
  11. Properly executing this step is essential for the flavor of the fried liver.
  12. If the liver remains moist after the filtration process, it will absorb a large amount of flour during the subsequent breading stage. ≈ 3 min
  13. Using too much flour will result in the formation of small clumps of flour, known as “crumbs,” which will prevent the fried liver from having the desired flavor.
  14. Edirne lamb liver ≈ 3 min

The bill

Edirne lamb liver

  • Preparing lamb liver from Edirne$6.60
  • First, a piece of beef liver is removed from a flat cutting board.$7.49

Total$14.09

that's $3.52 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Liver from cows raised in the Edirne region, aged at least 1 year
  • When cutting and shaping, be sure to use a thin sheet of material.
  • The leaves are obtained by separating the nerve and vascular tissues, then cutting them into leaf-like shapes and removing the blood.
  • Preparing lamb liver from Edirne
  • First, a piece of beef liver is removed from a flat cutting board.
  • The pieces are then cut into portions of approximately 6 to 7 cm. Next, the cutting process begins.
  • The small blood vessels are separated. During preparation, the liver is very thin.
  • with a thickness equivalent to that of a knife blade
  • It needs to be cut.
  • Liver, cut into pieces

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