Karahallı Liver

Karahallı Ciğeri is a geographically indicated dish from the Karahallı district of Uşak Province, Türkiye, with historical roots dating back centuries in regional cuisine. It is prepared by cooking calf liver on a metal griddle using anhydrous vegetable fat (cooking margarine). The liver, sourced from calves aged 16–24 months, is cleaned of membranes, nerves, and fat tissues, then sliced and cooked on the griddle together with dried onion. This dish is traditionally served during local celebrations such as births and engagements. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office in 2022.

Product Definition and Distinctive Characteristics

Karahallı Ciğeri is prepared by cooking liver, anhydrous vegetable fat, and dried onion on a metal griddle and serving it between two halves of bread. One portion of Karahallı Ciğeri contains approximately 95–105 grams of liver, served within a 100–110 gram half-loaf of bread. It is served hot, accompanied by tomato, roasted pepper, and dried onion. Optionally, ground chili, cumin, or flaked chili may be sprinkled on top.

The liver used must be fresh and from young, healthy calves. The product must have a dark brown, spotless, and glossy appearance; all membranes, blood vessels, and fat tissues must be completely removed. The surface of the product must not be coated with any substance such as flour.

Karahallı Ciğeri (Turkish Patent and Trademark Office)

Production Method

Ingredients (per portion)

During cooking

• 55–60 g calf liver
• 30–35 g anhydrous vegetable fat (cooking margarine)
• 12–18 g dried onion
• 0.7–1 g salt
• 0.3–1 g ground red chili

During serving

• 20–25 g tomato
• 20–40 g roasted pointed pepper (spicy/sweet)
• 0.1–0.5 g ground chili, cumin, or flaked chili
• 100–110 g half-loaf of bread

Preparation

• Cut liver pieces are rested at +4 °C for 1–2 hours. They may be stored for up to 3 days.
• All membranes, blood vessels, and fat tissues are thoroughly removed.
• The liver is sliced into strips 2–3 mm thick and 2–2.5 cm long.
• Prepared liver pieces are stored at +4 °C for no more than 1–2 hours before cooking.

Cooking

To cook one kilogram of liver, 400 grams of vegetable fat (cooking margarine) and 200 grams of coarsely chopped onion are used. The cooking process takes place on a special metal griddle with a thickness of 1.5–2 millimeters. This griddle is slightly inclined (15–20 degrees) in the center to allow fat to collect there and prevent the liver from drying out. The liver is arranged on the griddle so that it covers no more than one-third of its surface area, depending on the size of the liver and the griddle.

First, margarine is placed in the center of the griddle and melted. Once the fat is heated, the liver and onion are added. Salt is sprinkled at a ratio of 0.5–1%, and ground red chili at a ratio of 0.3–0.5%. The ingredients are cooked for 15–20 minutes at a temperature of 150–180 °C. To prevent burning, the mixture is stirred with a spatula 4–5 times per minute during cooking.

Once cooked, the liver pieces are arranged in a circular pattern along the edge of the griddle, allowing the fat to collect in the center. The heat is then reduced to 45–55 °C and maintained until serving. New liver is not added to the griddle until all the previously cooked liver has been consumed.

When cooking is complete, the onions have completely dissolved and are no longer visible. Sliced tomato may be placed along the edge of the griddle, while whole pointed peppers are inserted into the fat pooled in the center. The peppers are added approximately 3–4 minutes before the liver is fully cooked. Depending on the amount of fat and liver, the liver covers at most one-third of the griddle’s surface. During resting, half of the fat remains absorbed by the liver, while the remainder collects in the center of the griddle.

Geographical Indication Information

Karahallı Ciğeri is a traditional product unique to the Karahallı district of Uşak Province, Türkiye. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 9 December 2022 (Registration No: 1283). Its distinctive preparation method, ingredients, and cooking technique are specific to the Karahallı region. The geographical indication registration was granted to preserve the quality and authenticity of Karahallı Ciğeri.