Ciğer: Turkey’s Legendary Fried & Grilled Liver Dish

In Turkish cuisine, ciğer is not simply “liver.”
It is a distinct, celebrated dish with its own techniques, rituals, and regional identities—much like kebab or döner. For centuries, ciğer has been a cornerstone of Anatolian food culture, especially in Eastern and Southeastern Turkey, where it is prepared with remarkable precision and pride.

Unlike generic liver dishes found elsewhere, Turkish ciğer is defined by how it is sliced, cooked, seasoned, and served. It is fast, bold, aromatic, and deeply tied to everyday life—from breakfast tables in Gaziantep to late-night grills in Istanbul.

A Dish Rooted in Ottoman & Anatolian Tradition

Ciğer has been cooked in Anatolia since Ottoman times, not as a secondary food, but as a main dish enjoyed by all classes of society. Specialized vendors known as ciğerci became masters of this craft, perfecting methods that are still used today.

One of the most famous styles, Arnavut Ciğeri, emerged in Edirne and Istanbul and became so iconic that it earned its own name. To this day, Edirne is considered the capital of Turkish fried liver, attracting visitors who come specifically to eat ciğer.

Beef Ciğer vs. Lamb Ciğer: Two Traditions, One Dish

Beef Ciğer (Dana Ciğeri) – Arnavut Ciğeri Style

For Arnavut Ciğeri, calf’s liver is essential. It is cut into small cubes, lightly floured, and fried quickly in hot oil. The result is a dish that is crispy on the outside, tender inside, served with fried potatoes and onion–sumac salad.

This preparation is so iconic that “Arnavut Ciğeri” is recognized as a named dish, not just a description.

Lamb Ciğer (Kuzu Ciğeri) – Ciğer Şiş

In southeastern Turkey, ciğer means lamb liver skewers, known as Ciğer Şiş.
Cubed lamb liver is skewered with lamb tail fat and grilled over charcoal, seasoned simply with salt, cumin, and red pepper flakes.

This dish is famously eaten for breakfast in cities like Adana, Urfa, Diyarbakır, and Gaziantep—something almost unheard of outside Turkey.

How Ciğer Is Traditionally Served

Ciğer is never served alone. It comes with:

• Thinly sliced red onions rubbed with salt

• Fresh parsley

• Sumac for acidity

• Warm bread or lavash

• A glass of cold ayran

The balance of richness, acidity, spice, and freshness is what defines the dish.

Three Iconic Ciğer Dishes

Arnavut Ciğeri

Golden-fried beef liver cubes with potatoes and onion–sumac salad.

Ciğer Şiş

Charcoal-grilled lamb liver skewers with lavash and herbs.

Yaprak Ciğer

Paper-thin liver slices fried until crisp—especially famous in Edirne.

Why Ciğer Is So Loved

Ciğer is fast food, comfort food, and tradition all at once.
It is cooked in minutes, eaten immediately, and remembered forever.

For Turkish-Americans, the smell of sizzling ciğer with cumin instantly brings back memories of home—street grills, family tables, and summer nights in Anatolia.

Cooking Ciğer at Home (The Right Way)

• Cook hot and fast

• Never overcook

• Season simply

• Serve immediately

Freshness and technique matter more than anything else.

More Than “Liver”

Calling ciğer simply “liver” misses the point.
Ciğer is a dish, a method, and a cultural identity.

It represents Anatolia’s respect for ingredients, its mastery of fire, and its ability to turn simplicity into unforgettable flavor.

Afiyet Olsun.

At Tulumba.com, we bring you the spices and essentials that make authentic ciğer possible—from real Turkish cumin and sumac to pul biber and olive oil—so you can recreate the taste of home, wherever you are.