February 26, 2020
Şırdancı Eşo: Internal Affairs
Istanbul |
Istanbul -- From the leaf-thin fried liver of Edirne to mumbar, the spicy rice-stuffed intestines of eastern Turkey, Turkish cuisine is rich with organ meat delicacies. Sakatat, as offal is called in Turkish, is approached with a fair bit of reverence (and sometimes caution). Read more