Thin Flatbread with Spiced Meat
Thin oval flatbreads carry an onion-free topping of lamb, garlic, tomato, peppers and parsley. The finely chopped filling is spread to the edges and baked on a hot surface until the base is cooked and the edges crisp.
Edirne style
Last updated:
Last updated:
Thracian Caul-Wrapped Liver and Rice
Ciğer Sarma
Lamb liver and rice with currants, pine nuts and herbs, wrapped in caul fat and baked. Ciğer sarma is associated with Edirne and the wider Thracian/Rumelian repertoire. This herb-and-spice adaptation keeps its lamb liver, rice and caul structure. Buy cleaned food-grade caul from a butcher.
- Prep
- 40 min
- Cook
- 55 min
- Rest
- 20 min
- Total
- 1 hr 55 min
- Servings
- 6
Ingredients
- ½ lb Lamb caul fat, enough to wrap six parcels
- ¾ lb Lamb liver (raw), trimmed and finely diced
- 1 cup (180 g) Rice (short-grain, raw), rinsed
- 1 Onion, finely chopped
- 2 tbsp Butter (unsalted)
- 2 tbsp Pine nuts
- 2 tbsp Currants (dried), rinsed
- ½ tsp Allspice (ground)
- ½ tsp Pepper (black, ground)
- Table salt, to taste
- 2 tbsp Parsley, chopped
- 2 tbsp Dill, chopped
- 1 ½ cups Water (hot)
- 1 Lemon, cut into wedges
Method
If needed, soften caul in cold water in the refrigerator for 20 minutes, then drain. Handle separately from ready-to-eat food.
Soften onion and pine nuts in butter. Add liver and stir briefly, then rice, currants, spices, salt and hot water. Cover and simmer 8–10 minutes; rice will finish in the oven.
Cool the filling just enough to handle, 10 minutes, and fold in herbs. Divide caul into six generous pieces. Use a small bowl to shape each filled parcel, fold caul over and turn seam-side down into a baking dish.
Bake at 375°F for 35–40 minutes until golden and rice is tender. Cover loosely if browning too fast; add a little hot water if needed.
The center of every parcel reaches 165°F and the rice is tender.
Rest 10 minutes and serve with lemon. Cool leftover rice dishes quickly in shallow containers, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Cooking guidance
The center of every parcel reaches 165°F and the rice is tender.
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