Edirne Stuffed Liver Description and Distinguishing Features of the Product: Edirne Liver Dolma is a traditional dish made 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. The dish is made using lambs from the curly-haired breed, which weigh no more than 25 kg, and Ipsala Rice, a variety registered with geographical indication number 196. The origins of Edirne Liver Dolma can be traced back to ancient times. Traditionally prepared, especially during the Hıdrellez period, it symbolizes the awakening of nature and the arrival of spring, which coincides with the breeding season of animals. For these reasons, it holds great cultural and culinary significance in Edirne and is deeply tied to the region’s unique geographical identity. To prepare the dish, lamb caul fat is soaked in warm water until softened, then carefully opened by hand. If Edirne Liver Dolma is made in individual servings, it is placed in a bowl; if made as a whole, it is spread out on a tray. The lamb liver is diced, while fresh onions and greens are finely chopped. Ipsala Rice is rinsed and drained, and eggs are beaten. In a pot, finely chopped onions and pine nuts are sautéed in olive oil. The diced lamb liver is added, and the sautéing continues. Next, Ipsala Rice, salt, black pepper, and greens are mixed in. The ingredients are sautéed lightly before adding currants, allspice, and hot water. The mixture is cooked over low heat until the water is absorbed and then allowed to rest for 10-15 minutes. The blended ingredients are then placed onto the lamb caul fat, and the edges are folded to form a round shape. The dolma is flipped and placed onto a baking tray. Beaten eggs are brushed over the top, and red pepper flakes are sprinkled. It is baked at 180-200 °C until golden brown. Edirne Liver Dolma is served hot.