Arnavut ciğeri

Arnavut ciğeri is a traditional Turkish dish, primarily consisting of liver, usually lamb liver, and is named after the Albanian method of preparation. The dish is popular across Turkey and is typically served as a meze.

History

The dish's name, Arnavut ciğeri, translates to "Albanian liver", indicating its origins in Albanian cuisine. However, the dish has been fully integrated into Turkish cuisine and is widely consumed across the country. The exact historical origins of Arnavut ciğeri are unclear, but it is believed to have been introduced to Turkey during the Ottoman Empire.

Preparation

Arnavut ciğeri is typically made from lamb liver, although beef or chicken liver can also be used. The liver is cut into small cubes, seasoned with red pepper, salt, and black pepper, and then dredged in flour before being fried in oil. It is usually served with onions, parsley, and raki, a traditional Turkish alcoholic beverage.

Serving

Arnavut ciğeri is often served as a meze, a selection of small dishes served before the main meal in Turkish cuisine. It is typically accompanied by raki, a traditional Turkish anise-flavoured spirit. The dish is also commonly served with a side of onions, parsley, and lemon wedges.

Cultural Significance

Arnavut ciğeri holds a significant place in Turkish cuisine and culture. It is a common dish in traditional Turkish restaurants and is often enjoyed during social gatherings. The dish is also popular during the month of Ramadan, when it is often included in the evening meal known as Iftar.

See Also

• Turkish cuisine
• Meze
• Raki
• Iftar