Different Flavors of Edirne That Will Leave a Mark on Your Palate

Edirne; is one of the most valuable cities of our country with its deep-rooted history, culture, natural and historical beauties. Edirne cuisine is quite ambitious just like its history and hosts many different flavors that have their roots in palaces. When Edirne is mentioned, the first flavor that comes to mind is liver. However, Edirne has a very wide cuisine that includes many different flavors other than liver. Let's take a look at the flavors that are not mentioned much but will leave a mark on your palate once you try them!

Cleaver Meat

Meat and meatballs have a very important place in Thracian cuisine. The Rumelian immigrants who processed meat products well also carried this culture to Thracian lands. Cleaver Meat is a product that has become famous in the Keşan district of Edirne. Its origin is the Yenimuhacir town in Keşan. Although it resembles meatballs in shape, cleaver meat is not a meatball, so it is avoided to perceive it as cleaver meatballs.

The preparation of cleaver meat is quite difficult. This product, made from lamb, is first kept in the refrigerator at +4 degrees for 2 days. Then, it is chopped into lentil-sized pieces on a wooden log with a special cleaver. Only 5 grams of salt is added to the prepared 1 kg of meat and no other additions are made.

You should definitely visit this delicious stop, which is 55 km from the center of Edirne, and try this different flavor!

Uzunköprü Meatballs

Edirne meatballs are a very famous flavor of the Thrace region. The Uzunköprü district of Edirne is known as the origin of meatballs 82 years ago. Meatballs, which have preserved their flavor with many restaurants in the district since 1936, are one of the most famous flavors of the Thrace region.

Kaz Akıtması

This flavor, known as kaz akıtma or cıllık, is made with akıtma dough, a dough similar to crepe dough, and goose meat is used as the filling. It is a different flavor that we come across in the Enez, İpsala and Keşan districts of Edirne.

Water Nightingale

Water nightingale, or fried frog legs, is one of the important flavors of Edirne. Don't say "Can you eat frogs?", it is a flavor that is quite popular and attracts attention in Edirne. It is not very common in bazaars, markets and restaurants, but when you order from the fish market, they can have it ready for you. It is also possible to taste water nightingale in the restaurant called Kalispera, located between the Meriç River and the Tunca River in Edirne, but the restaurant does not accept guests during the winter months.

Liver Wrap

Liver wrap is also one of the unique dishes of Edirne. Liver is spiced and wrapped in lamb's shirt and baked. Currants, pine nuts, onions and rice are added to it and this perfect flavor emerges. It is quite different and one of the unique flavors of Edirne made with liver.

Mutancana

This flavor, which is created by combining plums, raisins, apricots and red meat, is a flavor that will win hearts. If vinegar, honey, walnuts or almonds are added to this recipe, it adds flavor. It is known that this recipe, which uses lamb meat in its preparation, was also made with venison in the past. Mutancana; It is one of the most important recipes of the Ottoman palace cuisine and is also known as one of the favorite dishes of Sultan Mehmet the Conqueror.

Piyaziye

One of the stuffed vegetables frequently consumed in Edirne, piyaziye is stuffed with meat and onions. The lamb meat put inside makes the recipe much more delicious. Piyaziye, which is a unique and different flavor, stands out as one of the interesting flavors of Edirne.

Elbasan Tava

Elbasan tava originated from Edirne cuisine and has taken its place among the regional flavors of our country. Just like mutancana, the history of elbasan tava also dates back to the Ottoman palace cuisine. The fact that Edirne was the capital of the Ottoman Empire for a long time before Istanbul explains how these recipes were transferred to the palace kitchen. Today, this recipe has a special place in the Balkans where Turks live widely, such as Greece, Bulgaria, Albania, Macedonia and Romania.

Kandilli Manti

While it was made with duck meat in the past, today this recipe is made with chicken meat. When preparing this recipe, first the yufkas are baked with butter. Then they are soaked in chicken broth with onions prepared elsewhere and the chicken meat is arranged in order. Its appearance alone is enough to make mouths water.

Let's talk a little sweet: Zerde

Zerde, one of the beloved desserts of Thracian cuisine, is a flavor preferred as a treat on special occasions. Zerde is prepared in a similar way to rice pudding, but water is used instead of milk in this recipe. What gives it its unique, different and striking color is saffron or turmeric. There is another zerde recipe made with milk in Edirne, which is also called zerde with milk.

Written by: Ece Var