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Tasting Notes
In Diyarbakır, grilled liver is eaten at breakfast as well as later in the day. Here, Ciğer Şiş is joined by Kuzu Yürek and Kuzu Dalak; Yürek (3 Şiş) is listed as a three-skewer portion.
From liver skewers to lamb cuts
The liver is small cubes threaded onto skewers and cooked over the grill. It is served with lavash brushed with chilli oil, grilled tomato and pepper. Beyond the offal section, Kuzu Kuşbaşı, Kemikli Kuşbaşı and Kuzu Pirzola offer lamb alternatives from the same grill.
Kebabs and a one-person saç tava
The grill section lists Adana Kebap and Urfa Kebap, tomato and aubergine kebabs, Tavuk Şiş, Kanat and Kasap Köfte. Saç Tava is marked as a single-serving dish.
“For a late visit, start with Ciğer Şiş and add the three-skewer Yürek (3 Şiş); wrap the liver in lavash with grilled pepper.”
LR Kitchen — field note