Diyarbakır stuffed lamb spleen
Serves 645 minOfficial
Ingredients
- 1,000 gLamb spleen
- 200 gLamb tail and caul fat
- 220 gOnion
- 15 gSeven-spice blend
- 5 gSalt
- 5 gRed pepper flakes
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Lamb spleen69%
- Onion15%
- Lamb tail and caul fat14%
- Seven-spice blend 1%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Chop the tail fat finely with a knife. Mix in the grated onion, salt, chilli flakes and the spice blend.
Slit the spleens open from the side and tuck the filling inside.
Arrange them in a tray and wrap the tops with the caul fat to cover.
Bake in the oven and serve hot.
45 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 921 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026