Arnavut ciğeri

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Arnavut ciğeri
Albanian liver.jpg
Place of originTurkey
Region or stateİstanbul
Main ingredientslamb or veal liver, oil, hot pepper, onion, parsley

Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Etymology[edit]

The word Arnavut (Albanian) is part of a dish in İstanbul cuisine known as Arnavut ciğeri (Albanian liver).[1]

History[edit]

Arnavut ciğeri sold at a food stall (left) and as part of a meze platter (right)

The origins of Arnavut ciğeri lie in the fifteenth century and the aftermath of wars in what became the Ottoman Balkans (Rumelia).[1] People traveling from the Balkans to Ottoman Anatolia imparted their influences on the region such as Albanians who became employed as mobile sellers of raw liver.[1] In the late 17th century, Albanians were noted by Ottoman traveler Evliya Çelebi as being butchers in İstanbul originating from Ohrid, Korçë and Hurupişte (modern Argos Orestiko) selling lamb meat cuts like liver, heart and kidneys.[1] The dish Arnavut ciğeri became part of Turkish cuisine during the Ottoman period, when Ottomans assimilated culinary traditions from peoples they encountered and merged them with their own cuisine, cooking practices and customs.[2]

See also[edit]

References[edit]

  1. ^ a b c d 1453: İstanbul kültür ve sanat dergisi, Issues 14-15. İstanbul Büyükşehir Belediyesi Kültür A.Ş. Yayınları. 2012. p. 32. "Ve bitmez tükenmez Balkan savaşları. İİnsan Rumeli türkülerindeki hüznün bu savaşlarda ölenlerden yansıdığını sanıyor... İlk anda Anadolu'dan Rumeli'ye daha çok gidilmiş, Anadolu Rumeli'yi daha çok etkilemiş gibi geliyor insana. Balkan ... Arnavut sözcüğü İstanbul mutfağının yemeklerinden birinin de adıdır: Arnavut ciğeri. Arnavutların Seyyar çiğ ciğer satıcısı olduğunu da biliyoruz. Evliya Çelebi, Seyahatnamesi'nde şu tespiti yapar: "Bu ciğercilerin hepsi Ohri, Görice, Horpuşta Arnavutlarıdır. Nice bin taze ciğeri kırkar ellişer tanesini, yüreği, böbreği, şirdeni bumbarıyla sırıklara dizip 'İyi koyun ciğeri' diye feryat ederler.""
  2. ^ Kia, Mehrdad (2011). Daily Life in the Ottoman Empire. ABC-CLIO. p. 225. ISBN 9780313064029. "As with their political and administrative practices, the Ottomans managed to assimilate the best of the culinary traditions they encountered and merge them with their own cooking customs and practices in such a way as to bring about the enrichment of their own cuisine. In this fashion, Albanian liver (Arnavut cigeri), Circassian chicken (Çerkes tavugu), Kurdish meatballs (Kürt köftesi), and Arab meatballs (Arap köftesi), were assimilated into the Ottoman Turkish cuisine, while kebabs, pilafs, böreks, dolmas (stuffed grape leaves), yogurt meals, biscuits, meals with olive oil, and syrupy desserts were introduced by the Turks to the countries they conquered."