Caul Fat

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish g... READ MORE

Kokoretsi is a traditional dish consisting of lamb or goat offal that is chopped into tiny pieces, seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked ov... READ MORE

This traditional Greek dish is prepared with pieces of beef or lamb liver which are seasoned and wrapped in mutton suet or caul fat. The liver is then skewered and grilled over charcoal. Frygadeli is traditionally associated with Ionian islands, n... READ MORE

Abkhazura is a traditional dish originating from Abkhazia. These spicy meatballs are prepared with a combination of beef, pork, parsley, dill, coriander, pepper, onions, and summer savory. The meat needs to be tightly rolled in caul fat before it'... READ MORE

Tarb is a traditional dish made from minced meat, typically lamb or beef, that is wrapped in caul fat (a thin, lacy membrane of fat surrounding the internal organs of animals). The minced meat is usually mixed with spices, herbs, and sometimes fin... READ MORE

Figatells are a traditional Valencian dish, particularly popular in the regions of Valencia and Alicante in Spain. They are a type of pork sausage made with a mixture of ground pork, liver, and various spices. The main ingredients include minced p... READ MORE

Ciğer sarma is a dish consisting of lamb liver and rice mixed with pine nuts, currants, onions, and spices wrapped in softened lamb caul fat. The dish is baked until golden brown, with the caul fat keeping the filling moist and enhancing the flavo... READ MORE