Ciğerci Ramazan

We went with the advice of the shopkeepers, it was closed on the first day, we went to that famous place with another name and we did not like it. We went to the liver restaurant in the morning on the 2nd day, we went to Ramadan, the people were very interested, the liver was very tasty, we liked it very much, thank you ?

A cozy place away from luxury. I don't normally eat liver, but I ate it here with pleasure :) my colleague was very friendly. Salute to him.

I can say that it is the most delicious liver you can eat in Diyarbakır, in a word, it is wonderful.

Especially when we came to Diyarbakir, we wanted to go to a place recommended by tradesmen rather than a very famous place. Not luxury but original! Thank you for our brother's interest, speed and delicious liver. :)

A small smoker serving in a side street asks Hal.Hatir very sincerely and speaks with a hint of Diyabakir, he is very sympathetic. Its liver is delicious. There is a parking problem. It is a little hard to find because it is on a side street. Tea is offered and forced to drink.

Note =, I went today, 1 portion was 50 TL. On the right before reaching the Ulu Mosque We forced the car to the parking lot. It was 10 TL. asked for 15. No problem Why do the places I comment raise their prices? In Sur, you can pass into the neighborhood through dozens of narrow streets as you move from Gazi Street to Mardinkapı. Cigerci Ramazan Usta is located in one of these narrow streets, Cami Nebi Mahallesi, Manav Sokak. Tomatoes and peppers on skewers on a small counter at the entrance of the street indicate that Master Ciğerci Ramazan is just ahead. Yes, the name of the shop is Cigerci Ramazan Usta, but it has been a long time since Ramazan Usta passed away. Hacı said, “I grew up with my father from seed. When he passed away, I started running the shop,” he says. There are no strangers in the shop anyway, his uncle, son, brother… they all run the paternal heritage shop together. Was liver really the food of the poor in the past? “It was,” says Haji, and continues, turning the lungs over the fire. “In my father's time, I used to go to town, if I gained 5 kilos, the butcher would give me two kilos extra. Because it was very cheap and not consumed as much as it is now liver.” Haji attributes its consumption to population growth. He also attributes the notoriety of Diyarbakır liver's liver to the popularity of local tourists. Making the determination that "the liver is suitable for the taste of the people of Diyarbakır", Hacı offers evidence that "Go to Dağkapı in the morning, one of our brothers makes liver there, it never sits idle". Note: the journalist is quoted from the ecstatic heart. Respect for labour... I went today Ciper 1 portion (4 skewers) 50t