Ciğer Sarma
Liver Sarma is prepared by blending rice, onion and lamb liver, wrapping it in a lamb shirt and baking it in the oven. It is also possible to encounter Liver Sarma, which is among the offal categories consumed widely in Edirne, in Rumelia Cuisine. Since livestock farming was not practiced in ancient times, during the periods when sheep and goats were lambing, animal owners used to make liver wraps and distribute them around, in order to herald that the spring months would be fruitful and that new animals had joined the herd, and it was perceived as a sign of status. Over time, with the introduction of livestock farming, its production increased.
Ingredients
- Local main material
- Butter or oil
- salt
- spice
Recipe
- 1
First of all, the liver membrane, defined as the shirt, is left to soak in plenty of warm water to soften.
- 2
After the liver is washed and cut into large pieces, it is boiled for about 10 minutes. The boiled liver is cut into small pieces with a thin-tipped sharp knife, and the veins between them are cleaned during this process.
- 3
On the other hand, while the peanuts are roasted in butter until they turn a little pink, washed rice is added and the roasting process continues for another 3-4 minutes, and at the end, add half a glass of hot water and leave it on the fire until the water is absorbed.
- 4
After turning off the stove, finely chopped onions, salt, black pepper, mint and currants are mixed into the hot rice and left to rest for about 10 minutes.
- 5
The liver membrane (shirt), which has softened in warm water, is laid out neatly on a flat-bottomed tray (this membrane can be divided into equally small pieces if preferred). An egg is mixed into the rice that has been rested and made warm, and the resulting mixture is poured into the membrane (shirt).