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Bitlis, one of the historic cities of eastern Türkiye once located on major caravan trade routes, preserves traces of its past not only in architecture and natural landscapes but also in its cuisine. Among the dishes that represent this culinary heritage, ciger taplamasi stands out as a traditional meal often prepared for special occasions.
The dish has also been officially recognized through a geographical indication registration following an application by Bitlis Eren University. Historical accounts and local narratives suggest that ciger taplamasi was once served in the palace kitchens of the Serifhan rulers who governed the region, as well as in the mansion kitchen of Beylerbeyi Husrevpasa, an Ottoman governor. These associations reflect how the dish moved from elite kitchens into everyday life over time.
Local tradition also links ciger taplamasi with wedding ceremonies. According to regional stories, mothers preparing to send their daughters off after marriage used to cook the dish during henna nights, a pre-wedding gathering held in many Turkish cultures.
The expression connected to the dish refers symbolically to emotional separation, echoing the phrase that can be interpreted as “I pounded my liver,” describing a mother’s sorrow as her daughter leaves home.
Twenty-seven-year-old Busra Sunav Tek, who prepares the dish in a 132-year-old historic mansion in Bitlis, explained that the recipe has been passed down through generations and remains a regular part of local home cooking.
She said she learned how to prepare it from her mother and hopes to teach it to her own children in the future. Tek described ciger taplamasi as a labor-intensive dish that nevertheless remains widely loved, adding that the recipe carries cultural meaning as much as culinary value.
Tek explained that lamb liver forms the base of the dish and is combined with dried basil, known locally as reyhan, which releases a stronger aroma when crushed by hand during preparation.
According to her description, lamb liver is especially popular in Bitlis, making it an essential ingredient in the recipe. These elements together help define the dish’s characteristic taste and fragrance.
Another distinctive step involves shaping the mixture into flattened patties and pressing a small indentation into the center with a finger. This technique, known locally as “taplama,” helps the sauce settle evenly and ensures that the patties cook uniformly.
After boiling the patties in salted water, they are served with a butter-based sauce flavored with red pepper and garnished with fresh herbs to balance the richness.
Ingredients (4 servings)
Preparation
Grind the lamb liver together with onion and peppers until it reaches a minced consistency.
Place the mixture in a bowl and add bulgur, semolina, egg, sunflower oil, spices and flour, then knead thoroughly.
Add small amounts of water during kneading until the mixture reaches a dough-like consistency that does not stick to the hands.
Continue kneading for about 10 to 15 minutes until smooth.
Shape the mixture into flattened patties roughly three centimeters wide and press a small indentation in the center to form the characteristic “taplama.”
Let the patties rest briefly before placing them in boiling salted water and cooking for about 20 to 25 minutes.
Once drained, serve them warm topped with butter and red pepper sauce.
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