Dibile

Dibile is a traditional Turkish dish, primarily made from lamb offal. The dish is particularly popular in the Istanbul region, but can be found throughout the country.

History

The origins of Dibile are believed to trace back to the Ottoman Empire, where it was a common meal among the lower classes due to the affordability of offal. Over time, the dish has evolved and is now enjoyed by people of all social classes in Turkey.

Preparation

Dibile is typically prepared by boiling lamb offal, such as the heart, lungs, and liver, in a large pot. The offal is then finely chopped and mixed with a variety of spices, including cumin, paprika, and black pepper. The mixture is then spread onto a flatbread and served hot.

Variations

There are several regional variations of Dibile throughout Turkey. In some regions, the dish is served with rice or bulgur instead of flatbread. In others, additional ingredients such as onions, garlic, or tomatoes are added to the mixture.

Cultural Significance

Dibile is often consumed during special occasions or celebrations in Turkey. It is also a popular street food, with many vendors selling the dish in markets and on the streets of Istanbul and other major cities.

See Also

• Turkish cuisine
• Offal
• Street food

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