Edirne Stuffed Liver Description and Distinguishing Features of the Product: Edirne Liver Dolma; a dish prepared by wrapping a mixture of lamb liver, onion, rice, currants, dill, parsley, mint, pine nuts, olive oil, egg, salt, water, and spices in lamb caul fat and baking it in the oven. In its preparation, lambs from the curly-haired breed, weighing no more than 25 kg, and Ipsala Rice, registered with the geographical indication number 196, are used. The history of Edirne Liver Dolma dates back to ancient times. It is traditionally made, especially during the Hıdrellez period, representing the awakening of nature and the arrival of spring, as this period coincides with the breeding season of animals. For these reasons, it holds significant importance in the culture and cuisine of Edirne and is associated with a geographical link due to its unique characteristics. Lamb caul fat is soaked in warm water in a bowl and, when softened, it is opened by hand. If Edirne Liver Dolma is to be made in individual portions, it is placed in a bowl; if it is to be made as a whole, it is spread on a tray.Lamb liver is diced, and fresh onions and greens are finely chopped. Ipsala Rice is washed and drained. Eggs are beaten. Finely chopped onions and pine nuts are sautéed in olive oil in a pot. Lamb liver is added, and the sautéing process continues. Then Ipsala Rice, salt, black pepper, and greens are added. It is lightly sautéed, and currants, allspice, and hot water are added. The mixture is cooked over low heat until the water is absorbed. The mixture is rested for 10-15 minutes.The blended ingredients are placed on the lamb caul fat, and the edges of the caul fat are combined to form a round shape. It is then flipped and placed in a baking tray. Beaten eggs are brushed over it, and red pepper flakes are sprinkled. It is baked at 180-200 °C until golden brown. Edirne Liver Dolma is served hot.