Çorlu Lamb Liver Stuffed with Rice

Çorlu Lamb Liver Stuffed in Lamb Sweetbreads is a traditional oven dish specific to the Çorlu district of Tekirdağ. The liver set—comprising liver, lungs, kidneys, spleen, and heart—obtained from lambs of the curly-haired sheep breed weighing no more than 25 kilograms, is mixed with a filling made of rice, onion, raisins, shelled pistachios, fresh mint, parsley, and various spices, then wrapped in lamb sweetbreads. The wrapped parcels are then covered with meat or bone broth followed by a mixture of whisked egg and yogurt, and baked in an oven before being served hot.

Çorlu Lamb Liver Stuffed in Lamb Sweetbreads is a traditional oven dish produced exclusively in the Çorlu district of Tekirdağ Province, combining animal and plant-based ingredients. The primary components of the product are the liver set—liver, lungs, kidneys, spleen, and heart—and the sweetbreads of lambs weighing no more than 25 kilograms from curly-haired sheep raised in Çorlu. In addition to these animal components, the filling is prepared using baldo rice, dried onion, raisins, shelled pistachios, butter, fresh mint, parsley, salt, black pepper, and oregano. This mixture is then wrapped in lamb sweetbreads and baked.

The preparation process features wrapping the filling inside the lamb sweetbreads, moistening the exterior with meat or bone broth before baking, and coating the parcels with a whisked egg and yogurt mixture, followed by roasting in an oven at 200 °C. This constitutes the characteristic production method of Çorlu Lamb Liver Stuffed in Lamb Sweetbreads. Once baking is complete, the dish is served hot. Locally within the geographic boundary, it is also known as “ciğer bohçası.”

The production of Çorlu Lamb Liver Stuffed in Lamb Sweetbreads follows specific stages and ingredients. The lamb sweetbreads are pre-soaked in hot water to soften them. The liver set is boiled and then cut into small cubes. Dried onion and shelled pistachios are sautéed in butter, after which the chopped liver is added and the sautéing continues. Pre-soaked baldo rice, raisins, salt, black pepper, oregano, finely chopped parsley, and fresh mint are added to enrich the filling. The mixture is then left to steep with the addition of hot meat or bone broth.

For wrapping, the softened sweetbreads are cut into approximately 10 x 10 cm squares, placed in molds, and filled with the mixture. After being sealed with the filling, the parcels are inverted from the molds onto a baking tray. Meat or bone broth is poured over the parcels, followed by the egg and yogurt mixture, and then baked in the oven. The entire process is carried out within the boundaries of the Çorlu district.

For a 5-person portion:

• 1 set of lamb sweetbreads
• For the filling:
• 1 set of lamb liver (liver, lungs, kidneys, spleen, heart)
• 500 g baldo rice
• 3 dried onions
• 100 g butter
• 100 g shelled pistachios
• 100 g raisins
• 1 bunch fresh mint
• ½ bunch parsley
• 15 g salt
• 8 g black pepper
• 7 g oregano
• 200 ml meat or bone broth

• 2 eggs
• 150 g yogurt
• 100 ml meat or bone broth

Çorlu Lamb Liver Stuffed in Lamb Sweetbreads can only be produced within the boundaries of the Çorlu district of Tekirdağ Province. The lambs and their liver sets used in the preparation must originate from curly-haired sheep raised in Çorlu. This requirement forms one of the fundamental grounds for the product’s protection under geographical indication status. Additionally, the traditional production method and the diversity of animal organs used create a unique distinction specific to Çorlu cuisine. Therefore, a historical and cultural connection exists between the product and its geographic origin.

The dish is consumed on daily meals and is also prepared during special occasions, particularly during Hıdrellez celebrations. In this way, it holds a functional role in the cultural life of Çorlu district.

The production of Çorlu Lamb Liver Stuffed in Lamb Sweetbreads is regularly monitored under Law No. 6769 on Industrial Property. Monitoring activities are conducted by a minimum three-member oversight body composed of representatives from the Çorlu Chamber of Commerce and Industry, Çorlu Chamber of Crafts and Trades, Çorlu Chamber of Agriculture, and Çorlu Chamber of Commerce, under the coordination of the Çorlu Chamber of Commerce and Industry and Çorlu Municipality. At least one inspection is carried out annually; additional inspections may be conducted as needed or upon complaint.

The inspection criteria include:

• Whether the lamb liver set and sweetbreads used are sourced from curly-haired lambs raised within the geographic boundary,
• Appropriateness of ingredients,
• Compliance with production methods,
• Maintenance of product characteristics,
• Visible use of the geographical indication mark and product label.

Reports prepared following inspections are submitted to the Turkish Patent and Trademark Office for official registration. Expert individuals or institutions may be consulted during the inspection process when necessary.