Edirne Liver Wrap is one of the traditional meat dishes belonging to the Thrace culinary culture, and it is a unique flavor, particularly associated with the Edirne province. This dish is prepared by finely slicing beef liver into thin strips and wrapping a filling—made by mixing rice, various spices, and other offal products—inside lamb caul fat (abdominal membrane).

The preparation process of Edirne Liver Wrap requires a high level of manual skill and experience. It is considered one of the traditional dishes that have been featured for many years on tables during Ramadan and special occasions in the region.

^{Edirne Liver Wrap (Turkish Patent and Trademark Office)}

Description and Distinctive Features

The main ingredients used in the preparation of Edirne Liver Wrap are lamb liver, rice, caul fat (lamb membrane), onion, black pepper, allspice, currants, and salt. Some recipes also include pine nuts. After the liver is cut into small cubes or pieces the size of a dice, it is washed and cleansed of blood. Then, a filling is prepared by sautéing rice with onions and adding various spices, currants, and pine nuts. This filling is wrapped in the caul fat, and the wraps are baked in the oven. During the baking process, the caul fat traps the flavor of the filling and ensures the contents cook without drying out.

Edirne Liver Wrap is typically served hot and accompanied by various garnishes unique to Edirne cuisine. One of the dish’s most characteristic features is the special technique of cutting beef liver into thin strips and wrapping it inside lamb caul fat.

History and Cultural Context

The use of liver in different forms is quite common in Edirne cuisine. Since the Ottoman palace cuisine era, various types of liver dishes have been developed in Edirne and have become part of the local folk cuisine. It also represents Edirne’s cultural identity. Liver wrap is often preferred during Ramadan, weddings, holiday feasts, and special guest occasions.

Geographical Indication Registration

Edirne Liver Wrap was registered as a protected designation of origin by the Turkish Patent and Trademark Office in 2021 (Geographical Indication Registration No: 4822). The registration process was carried out to preserve the dish’s originality and to ensure its production continues under certain quality standards. The registration application was submitted by the Edirne Chamber of Commerce and Industry.

The protected designation guarantees that Edirne Liver Wrap can only be called by this name if it is produced within the borders of Edirne province and according to traditional methods. This aims to protect local knowledge, sustain cultural heritage, and promote the gastronomic value.