English: "Ciğer kebap", "Ciğer kebabı", o "Ciğer şiş (kebap)" is skewer-grilled liver from the Turkish cuisine, a specialty of the south-eastern cuisine. (In Istanbul and the other large cities, liver is made at home as a "yahni" -stew or sautée with onions- or as "Arnavut ciğeri, a cold meze dish. At Edirne, the northwestern city in European Turkey, liver is cut in large flakes and deep-fried.) All the accompanying small dishes seen in the picture are offered "on the house" at this Ankara restaurant or "kebapçı".