Diyarbakır Liver Kebab

Diyarbakır liver kebab is a traditional meat dish specific to Diyarbakır cuisine, prepared using lamb liver and tail fat, cooked over charcoal, and typically consumed from early morning hours onward. This kebab stands out through its regional flavor ingredients, cooking method and presentation style, and is frequently chosen by the region people as a breakfast dish.

Preparation and Presentation

The liver is thoroughly cleaned of nerves and blood vessels, then cut into cubes. It is threaded onto skewers with tail fat to prevent drying and enhance flavor. It is usually prepared in a ratio of “two liver pieces to one tail fat piece.” The skewers are cooked over charcoal embers. During cooking, they are seasoned with spices—particularly fresh red pepper flakes. The cooked liver is served hot, wrapped in lavaşa bread along with sumac, charred peppers and tomatoes, forming a dürüm. It is commonly accompanied by mint and lettuce-flavored yayık ayran. This presentation is an integral part of the traditional way of consuming the kebab.

Liver Culture in Diyarbakır

In Diyarbakır, liver kebab is not merely a dish but also a cultural ritual.^【1】 Liver is typically consumed at street stalls rather than in restaurants; these open-air venues are preferred over enclosed dining spaces. Particularly, the stalls around Seyrantepe Bridge are among the most popular spots for liver kebab. Due to the limited quantity prepared at each stall, the supply sells out quickly, which enhances the dish’s perceived value. Liver has also been featured in literary texts and folk poetry. For the local population, liver kebab represents not only a culinary pleasure but also a symbol of community and sharing.

Republic of Türkiye, Diyarbakır Governorship