Ciğer Kebabı
Şanlıurfa's beloved liver kebab — thin slices of fresh lamb liver threaded onto flat skewers and grilled over charcoal until charred on the outside yet still pink and tender within. Served with a mountain of thinly sliced raw onions dressed with sumac, fresh mint leaves, and grilled peppers. In Urfa, ciğer kebabı is not just a dish — it's eaten at breakfast, lunch, and dinner, making it perhaps the most frequently consumed kebab in the city.
Cultural Significance
Ciğer Kebabı is the everyday food of Şanlıurfa. Unlike in most Turkish cities where liver is a specialty item, in Urfa it is standard fare eaten multiple times a week. The art lies in slicing the liver paper-thin and cooking it at extremely high heat for just seconds. Urfa's ciğer kebabı masters are celebrated figures, and the best shops have lines out the door from early morning. The dish reflects the city's deep connection to animal husbandry and nose-to-tail eating traditions.
Key Ingredients
Preparation Method
Ultra-fresh lamb liver is sliced into thin strips, sometimes alternated with small pieces of tail fat on flat skewers. Grilled over high-heat charcoal for just 2-3 minutes per side — the key is extreme heat and speed. Served immediately on lavash bread with a generous portion of sumac-dressed sliced onions, fresh mint, grilled peppers, and lemon wedges.