Flavor Route

Edirne Leaf Liver

Edirne Pan Known as Liver, Edirne Leaf Liver is prepared by cutting the calf liver thinly and spreading wheat flour. Beef cattle grown in Edirne region and wheat flour belonging to this locality are used as material. During service, fried and naturally dried red pepper belonging to Edirne region is used. The preparation and cooking seem easy, but the craft is a skill that requires mastery.


Almond Butter

Almond Butter is a kind of Edirne region-specific tart, prepared by using almond flour and sugar. Preparation requires mastery of almond paste, Edirne is used in the production of almonds. The secret of Edirne Almond Butter is based on this. This local flavor, which has a very high tourist value, is very popular for souvenirs for gifts.


Edirne Cookie

Edirne Brewery is a famous, roasted flour cookie which is famous in Edirne based on the Ottoman Empire. Edirne Cookie is prepared with fragments of almonds grown in the region and served in the palace during the period of Ottoman Empire in the 16th century, served with powdered sugar and leaves unforgettable tastes in your memory with its unique taste.



Trilece, an Albanian tradition that carries the Balkan tradition, is a dessert prepared with milk syrup in Edirne where three dairy mixes are used. It is served with trile, lightness and sponge cake and delicate caramel sauce spreading over the tongue.


Edirne White Cheese

Edirne White Cheese, produced by using the milk of the milk-giving animals raised in Edirne. Edirne White Cheese is produced with milk of the single type without mixing milk. The characteristic of the cheese is that it has different aroma in different months. This is because the nutrient values of the milk of the animals fed with the plant cover vary according to the month. The flavor of cheese produced with different nutritional values is also different.



Hardaliye; Vine leaves, mustard seeds and grapes prepared using a peculiar to Thrace, a local drink. This drink, which you can encounter in Kırklareli, is aimed to be taken as a national drink. It has power transmitter, appetizer, anti-fever, blood pressure balancer, circulatory and immune system regulatory effects. The mustard is carefully selected to have a dark color, and the grape must be crushed to break the crust, then placed in mustard seeds covered with grapevines and crushed tofu to crumble to prevent it from turning into wine and nuts. When it comes to thickening, it is also made ready to drink by soaking.


Ipsala Rice

Ipsala’s famous baldo is the most preferred rice variety of rice dishes. 60% of Turkey’s rice production is provided from Meriç Delta and Ergene Plain; 90% of the rice production in Trakya is provided from Edirne. For Edirne, rice is very important in terms of economics.


Keşan Row

Keşan Row was registered by Keşan Chamber of Commerce and Industry. Keşan, located in the southern part of Thrace Region, is prepared with the meat of curly breed milk lambs grown in Enez and İpsala settlements. These lambs are grown in natural environment; Alfalfa, barley, wheat, corn and thyme.


Liver Roll

Rice, onion and lamb are prepared by blending the liver and wrapping it in a lamb’s shirt and baking it in the oven. In Edirne, it is also possible to encounter the Liver Roll in Rumeli cuisine, which has been categorized into a large number of offal consumed. In the past, during the livestock season, livestock farming was carried out by the animal owners in order to give good news of the fertile past of the spring months and the participation of new livestock, and it was perceived as a product of status. Over time, construction began to increase with the introduction of fattening livestock. It is one of the important and prestigious dishes of the Ottoman cuisine.



It is a kind of macaroni made from grits, flour and eggs. Couscous, which takes a lot of time to make, is a kind of home made pasta prepared in winter. The pasta is prepared like a dough. The prepared dough is cut into small pieces and floured into very small rounds. Depending on demand, it is dried or baked in sunny weather. It is then served boiled and boiled in boiling water.



Kapama; A kind of rice prepared with game animals, lamb or chicken meat. It is served by baking and cooking. Kapama, which is very common in Balkan, came from Balkans to Trakya, Edirne and Kirklareli. The greatest feature is the addition of black pepper into the cooked. The name comes from the old cooking style. In the olden days, a cover was placed over the cap placed on the pile for baking and a lid was placed on it. This rice, which is cooked separately from the top and bottom, is called “Kapama”


Halvah of Vans

Halvah of Vans; Flour, sugar and butter. Edirne is flavored with honey in a unique way. In Edirne, when the army heads out, they are beheaded with halva, when they return from time to time they are welcomed with halva and the halva made is eaten with dualar. For this reason, it began to be referred to as Geyser Helvası over time. It was served in the halva conversations organized in Edirne and became a traditional chat product..



“Kaçamak”, which was originally a meal of the Balkans, eventually took its place in the Edirne cuisine. Kaçamak, also known as Mamaliga, is a food that must be served hot, prepared by adding corn flour to a special shape and adding various ingredients. Escapades spread by Edirne by Caucasian and Balkan immigrants are also preferred by Edirne for breakfast.


The Eel

Enez Lagoon, one of the rare breeding grounds in our country, or Snake Fish that grows in the Dalyan Lakes is a taste for a visit to Enez.


© 2016 trakyaturizmrotasi.com All Rights Reserved.