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A local drink, prepared from vine leaves, mustard seeds and grapes. It strengthen the body, opens up appetite, quenches thirst, balances the blood pressure, improves blood circulation and immune system. Hardalie has a registered geographical identity.

Way to prepare

Hardalie is a drink made from fresh ripe grape berries. Therefore, Papazkaras (black grapes) and Pamid sorts are mostly preferred. The making of Hardalie begins at the end of the grape-picking season when grape is ripe enough. The most suitable time for the preparation of Hardalie is the middle of September, October and November.

Yapraq Jiger - Tava Jiger

Prepared from thin slices of veal that are rolled into flour. Served with fried chilli peppers
(Sivriya), which are grown in Edirne Region and are dried naturally.


1 calf liver
½ cup of flour
1 litre of oil

Baking instructions:

Remove the skin of the liver, cut into slices and extract the veins and then chop the meat. Wash thoroughly with water, put in a large strainer and allow to drain. Dip into flour. Fry in groups of two or three in heated fat for one or two minutes and serve.


A type of cake, prepared from milk syrup, obtained by mixing three types of fresh milk and caramelized sauce. Treliche is a traditional Albanian pastry, typical of the Balkans.

Baking instructions:

10 tablespoons of flour
10 tablespoons of sugar
4 eggs
1 vanilla packet
1 baking powder packet
1 teacup of liquid fat
½ teacup of lukewarm water

For the cream:

2 and a half cups of milk
1 packet of milk cream
Incomplete teacup of sugar

For the caramel:
1.5 teacups of black sugar
1 packet of milk cream

Baking instructions:

Stir for 3-5 minutes the eggs and the sugar with a mixer. Mix the flour, the baking powder and the vanilla. Pour the mixture into a greased bake tray and leave it for 50 minutes in a preheated oven at 160 °C.

For the cream: Heat the milk, the sugar and the cream in a saucepan until the sugar dissolves. Then allow the syrup to cool off.

For the caramel: Melt some sugar on the cooker. Once, it has completely dissolved without leaving the bottom to burn, pour over the cream and leave it. Wait for the cake and the syrup to cool off and then pour them over the cake. Top with the caramel sauce.

Edirne white cheese

A type of cheese, made from the milk of bred in Edirne animals. Edirne White Cheese is produced only from one type of milk without using any mixed milk. What is typical of this cheese is that it rests for a long time in sealed cans. “Edirne White Cheese” is one of Edirne’s most famous products and is popular all over Turkey. The fact that the area is rich in milk and that the processed out of this milk cheese stays for a long time in fridge storehouses, contributes to the production of the full-fat and delicious Edirne White Cheese, which is known all over the world. There is a high market demand for Edirne White Cheese and it is really a preferred type of cheese. It has a geographic designation.


Type of macaroni made from semolina, flour and eggs. Prepare some macaroni dough and break it down to small pieces. Bring to boil later and serve.


(Products to prepare 3 kg of dry couscous approximately)
500 g of semolina
1 litre of milk
5 eggs
3 kg of flour

Baking instructions:

• Mix the milk and the broken eggs in a bowl;
• Pour all the semolina into the couscous pan;
• Mix the semolina so that each grain of wheat germ is evenly soaked;
• Sieve 2 tablespoons of flour over the entire surface of the semolina;
• After sifting the flour, stir the mixture with circular movements until the flour and the semolina get well stuck;
• The couscous is dried on a clean cloth in an airy place by being stirred several times a day;

Keshan chopped meat

Prepared from the meat of a curly suckling lamb breed. Seasoned with spices, typical of the region and grilled. Keshan chopped meat at the initiative of the Keshan Chamber of Commerce has become a trademark and was registered by the Turkish Patent Institute under the name “Keshan Sathar Et”.


1 kg of lamb (curly Thracian sheep)
Thyme, salt
Tomatoes, peppers, onion, parsley
Wire grill

Baking instructions:

The meat is left to rest for two days, then it is chopped into small pieces with a chopper. The thus prepared meat is richly seasoned with thyme and salt. It is grilled up and down on oak coal. Serve whole or cut on a pilaf layer. Serve with sheep’s yoghurt, foamy ayryan or a shepherd’s salad with a rich sauce.

“Drob Sarma“

The dish is one of the most important and famous dishes of the Ottoman cuisine.


1 lamb liver
1 lamb’s inner veil (liverskin)
1 teacup of rice
1 bunch (5-6) stalks of fresh mint or a tablespoon of dried mint
1 bunch of fresh onion or 1 large old onion
2 tablespoons of peanuts for stuffing
2 tablespoons of raisins of black corinth
2 eggs
1 tablespoon of melted butter
black pepper and salt

Baking instructions:

First, the skin of the liver, the so called “veil” is left to stay in a large, lukewarm water container. The liver is washed and cut into large pieces, then cooked for about 10 minutes to blanch. Then the blanched liver is cut with a sharp knife into small pieces and the veins are removed. At the same time, fry the peanuts in butter until they turn light pink, add the washed rice and the prepared pilaf. Remove from the cooker and add the finely chopped onion, salt, pepper, mint and raisins to the hot pilaf. Stir well and leave to cool off.
The softened, soaked in lukewarm water liverskin (the veil) is spread evenly on a flat tray (if you wish, you can divide it into small even pieces). Once the pilaf has cooled off, add one egg and mix well. Pour the obtained mixture into the skin (the veil). Join the ends of the skin together to form a circular shape and, to avoid opening, attach the points of joining with toothpicks. Then turn it upside down and place it in the middle of the tray. Smear the top with broken yolk. Part of the water in which the skin is soaked is heated slightly and poured around the Drob Sarma. Bake in a preheated oven at a moderate temperature for about 40-50 minutes.


Prepared from corn flour, butter and unsalted cheese. Although it is a preferred dish at any time, it is usually consumed at breakfast.


For 1 bake tray (5 people)
1 kg of corn flour, 2 tsp. salt, butter, enough water to mix the corn flour.

Baking instructions:

In a saucepan, boil the water, the salt and the butter. In the pot, pour gradually a small amount of corn flour and stir continuously with a wooden spoon so that no balls are formed. This goes on until the packet of 1 kg of flour is used up and the corn flour has completely disintegrated. After no lumps remain in the pot, remove the dish from the cooker and pour it into the pan with the melted oil. Spread the Kachamak out in a bake tray with a wooden spoon, greased from time to time, so that the Kachamak will not stick to the spoon. Fry some more oil and spread evenly over the surface of the Kachamak. Finally, molasses is spilled over and the dish is consumed with a spoon.

Almond pastry

Prepared from almond flour and sugar. Most of the almonds are grown in the Bademlik area around Edirne. The cake was offered to important guests in the Saray during the Ottoman times.
One of the historical pastries that remained from the Ottoman Saray in Edirne – the origin of the pastry is globally known to be linked to the town of Edirne. A type of cake that is prepared by rolling, kneading and shaping of almond kernels.


Prepared from millet semolina, sugar and water. The drink is consumed in cold winter days as an efficient healthy drink and energy source.


3.5 teacups of manna croup for pilaf
½ teacup of wheat or rice
water (water is added until it is absorbed, about 3 liters)
2-3 tablespoons of sugar
1 teaspoon of dry yeast

Baking instructions:

Pour some manna croup and rice in a bowl and wash thoroughly. Put the manna croup, the rice and the water in a big saucepan and cook until the manna croup dries completely, adding water all the time. Then blend it with a blender and drain it. Wait for it to cool off and add some yeast. Wait for 8-10 hours until it’s up. If the boza is dense, water is added. Add enough sugar to the drink and store in a refrigerator.

Almond cookies

A type of pastry, made from butter, flour and whole almonds. The cookies the Sultan’s chefs cooked and served during special days.


1 teacup of sliced almonds
1 teacup of flour
1 teacup of powdered sugar (for the inside)
4 tablespoons of butter
1 packet of powdered sugar (for the top)
1/2 vanillapacket
2 egg whites
1 tablespoon of baking powder

Baking instructions:

Bake the flour and the grated almonds and stir continuously until they give off a smell. Then leave them to cool off. After that, add one portion of powdered sugar, baking powder, 4 tablespoons of sugar, butter, vanilla and egg white to the mixture. Knead the dough and use a rolling pin to spread it to a finger-thick layer. Cut out the cookies with a crescent mold. Place the cookies on baking paper and bake in a preheated oven at 160-180 ° C. Roll the cooled off cookies into a bowl of powdered sugar and they are ready to serve.

Gypsy chicken / hen in a tin/

The preparation of gypsy chicken is a method of baking a chicken-hen with specific for the area names and particularly pleasant sensations.
This method was developed for practical purposes in the mountain regions by hunters and shepherds who lived out of the populated areas for long and roamed mountains and forests or by peasants when they had to stay overnight around the fields.


Aubergines, peppers, old onion, tomatoes, fresh potatoes
Liquid fat
Salt, salsa, fresh milk, thyme – optional

Baking instructions:

Chickens are washed and dried; milk, spices, salsa and fat are mixed together. The chicken is smeared all over with this mixture and spiked.
Cut the peppers, tomatoes, potatoes, aubergines and onions in big pieces and put them in a large tray, then pour some fat over them. Make a small pit in the fire under the baking device and place the tray there. Arrange the chickens upright on a spit and place the spit so that the chickens are on the tray. Cover the baking device with a large torn and straightened tin from liquid fat. Stir the fire and cover with charcoal the places where the tin is grounded. Add cones and wood to the fire from time to time in order to keep it burning. Serve when the vegetables and the chicken are roasted.

Edırne meatball

Edirne meatballs belong to the group of the most popular dishes from the local cuisine, especially in craftman’s restaurants. Recently, these meatballs have become the most wanted dish by the tourists from Bulgaria and Greece who come here for a day.


700 g of veal mince
300 g of lamb mince
1 grated onion
2 slices of dry bread
1 tsp of pepper and cumin (optional)

Baking instructions:

The meat should rest cold for two days. The veal becomes greasier by adding some lamb to it. First, grind the meat with a meat-grinder. Then, add the grated onion, the crushed dry bread, salt / pepper and mix everything. Shape out some flat meatballs and leave them to rest in the refrigerator. Oil the grill and put the meatballs on it. Mind the grill temperature and the time to turn the meatballs upside down so that they are sealed and the juice kept inside. Turn the meatballs frequently and make sure they get done well.
Serve with spicy sauce and sheep’s yoghurt.

Ipsal rise

“Baldo” and “Osmanjuk” types of rice, an indispensable ingredient in the Turkish cuisine, are grown in the fertile lands of Edirne-Ipsala Plain. The rice, cultivated there, constitutes one-third of the rice, grown in Turkey and is present in our cuisine due to its specific taste.
It is preferred in dishes such as pilaf – one of the most important dishes in the Turkish cuisine, in meat dishes and soups. You can choose from different types of rice, depending on the dish or on the pastry. Black rice of high nutritional value is also grown in Ipsala.

Eel from enez

It is bred in the lagoons and lakes of the town of Enez, one of the rare breeding grounds in the country. The eel is a preferred choice for the visitors to Enez.

Lamb kapama

Pilaf, prepared from game, lamb or chicken. A special dish that is cooked during the Haderlez (The Spring Festival) and during religious holidays. It was given its name for the fact that it is baked under a lid.


350 g of boneless lamb
3 pcs of fresh onion
1 cup of rice
1 medium old onion
50 g butter
2 pcs of mint
1 pinch of black pepper

Baking instructions:

Place the lamb in a saucepan and blanch with the chopped onion, adding a pinch of salt. Fry the rice in oil. Place the lamb, the onion and the water in which they are blanched on it. The water should cover the meat. If the water is not enough, pour some more. Place the fresh onion and the fresh mint on top. Add some pepper and put the dish in the oven. Bake for about 30 minutes. After that, switch off the oven, cover the baking tray and leave it inside the oven for 20 minutes. Then it is ready to serve.

Rolled banitsa with bulgur


2 kg of flour
1 kg of bulgur for pilaf
2 kg of sheep’s cheese
5 eggs, salt, 1 tbsp of liquid fat

Baking instructions:

Prepare some soft dough out of eggs, salt and fat and leave it to rest for 15 minutes. Blanch the bulgur and after it cools off, add 3 eggs and mix everything well. The dough is rolled out into thin big pastry sheets, which are divided in two. The bulgur stuffing is placed as a strip on the sheet, and then, the layer is rolled up. The rolls are arranged in an oiled tray, starting from its middle. Top with some yolk and bake for approximately 45 minutes in a preheated oven, so that it can be baked on both sides – bottom and top.

Baklava with almonds


2 kg of flour
2 packets of butter
2 kg of almonds
200 g of yoghurt
3 tbsp of yoghurt
2 tbsp of liquid fat
2 kg of sugar
2 kg of wheat starch
a little salt
average-sized baking tray with high-rise sides

Baking instructions:

Dough is kneaded from eggs, yoghurt, a packet of soft butter, liquid fat, 2 tablespoons of sugar and a little salt and then it is left to rest. In about 15 minutes, at least 65 balls are shaped. Starch is sprinkled on top and bottom the balls, and very thin pastry sheets are rolled out with a rolling pin. The tray is oiled and, firstly, 4-5 sheets are spread out. Meanwhile, the almonds are placed to stay in lukewarm water; then, they are peeled. After that, they are fried in a pan and crushed. The dough balls are rolled out, one by one. Each pastry sheet is sprinkled with almonds on top, and over the last sheet with almonds, 4-5 more sheets are to be placed. The baklava is cut into small diamonds or squares and poured over with melted butter. Then it is baked in a pre-heated oven at moderate temperature until it is ready on top and bottom.
The syrup is prepared from 2 kg of sugar and 2 kg of water with a few drops of lemon juice. The cold baklava is poured over with the hot syrup and it is left to rest for a few hours. After that, it is ready to serve.


Prepared out of grilled and cut into cubes aubergines and red peppers; salt is added, olive oil and then – it is ready to serve.


1 kg of red aubergines
4-5 tomatoes
green pepper Sivria
1 bunch of parsley
olive oil, lemon

Baking instructions:

The aubergines and the peppers are baked and cut into big pieces. The tomatoes are peeled and cut into small pieces. Add some parsley, crushed garlic, olive oil and lemon and stir everything.

Manta “kandilli”

Prepared from wild duck, goose or chicken meat – wrap in pastry sheets and bake in an oven. Type of Manta, typical of the Balkans.


1 wild duck / goose / chicken
1 kg of flour
2 packets of butter
1 egg
½ kg of rice
Salt, black pepper
2 kg of onion

Baking instructions:

Prepare soft dough from flour, eggs and a little salt and let it rise. Prepare some filling from rice, 1 medium onion and lots of black pepper and leave it to cool off. Cut the onion into thin crescents and fry them in a packet of butter until slightly caramelized. Place the the duck or chicken in plenty of salty water. The meat is separated from the bones and fried in a spoonful of butter.
From the dough, balls of medium-size are shaped out and then, using a rolling pin, not very thin pastry sheets are rolled out. The pastry sheets are cut into squares of approximately 5 cm. In the middle of each square, a 1.5 teaspoon of stuffing is placed, the four edges are attached together and the pieces are arranged in an oiled baking tray.
Pour the pan over with the melted butter and bake for approximately 30 minutes in a pre-heated oven until it is ready on top and bottom. While the baking continues, the fried onion is mixed in the chicken water and in a teaspoon of black pepper and boiled for 5 minutes. This mixture is evenly poured over the manta tray as soon as it is taken out of the oven. The meat is also evenly arranged over the entire tray and then placed again in the oven. Bake for approximately 30 minutes until the water absorbs. Serve hot.

Halva “gaziler”

Type of halva with flour, prepared from flour, butter and sugar and decorated with peanuts.


1 measure of butter
2 measures of flour
3 measures of sugar or 2 measures of honey
2 measures of fresh milk / water

Baking instructions:

The oil is fried until slightly caramelized in low-fat butter. At a certain point, the peeled almonds are added to the flour to be caramelized. The syrup, made from milk / water and sugar / honey, prepared in a separate container and already cooled off, is then added to the flour and the the almonds by stirring it. Once the water is absorbed, the dish is removed from the stove and let to cool for about 3-5 minutes. Then it is ready to serve.


A traditional cake, made from rice, turmeric, saffron and sugar. One of the irreplaceable sweets of the Ottoman cuisine.


1 cup of rice
9 glasses of water
2 g of saffron
1 tsp. of turmeric
1 tsp. of rose water
5 cups of sugar

Baking instructions:

Put the rice in cold water and boil it. In about 40 minutes, when the rice begins to thicken, add some sugar and boil it for about 4-5 minutes, so that the dissolved in the water saffron and turmeric and the rose water are added 2 minutes before the dish is removed from the kitchen stove. While still hot, pour it into bowls to serve. Top with some fried peanuts and “Black Corinth” grapes and it is ready to serve.



1 medium – sized sauerkraut
1 cup of rice
1 cup of liquid fat
1 glass of water

Baking instructions:

The sauerkraut is finely cut and squeezed. Add some liquid fat and fry for about 30 minutes. Then add the water and boil for another 15 minutes. After the sauerkraut gets soft, rice is added and boiled until it begins to swell. Sprinkle some black pepper on top and serve.

Banitsa “chaplak”

A type of banitsa made from corn flour, leek or fresh onion. Also known as onion banitsa.


4 cups of corn flour
1 bunch of leek
1 water glass of liquid fat
1.5 cups of yoghurt
1 tsp. of soda bicarbonate
ground pepper, salt, sesame

Baking instructions:

The leek is washed and cut into circles for cooking, then it is fried in a frying pan with liquid fat. Add some ground pepper to taste to avoid making it very hot and salty. Remove from the cooker and let it cool off.
In a deep bowl, mix the semi-liquid dough (cake dough) with corn flour, 2/3 of the liquid fat, yoghurt, salt and water.

Note: The consistency of this dough can be adjusted so that when the stuffing is placed on it, the dough won’t sink. A little more than half of the dough, of boza thickness, is spread as a not too thick a layer into a baking pan with oiled bottom and sides. In case of a thick layer, the baking of the middle part is difficult, and the moisture from the filling, placed above, can make it even more difficult.
On the bottom dough layer, the leek filling is spread out as not too thick a layer. If you find that the filling is low in fat, you can pour some more fat on top. The remaining corn dough is diluted in lukewarm water to the consistency of thick ayran. In doing so, to your taste, some more yoghurt and liquid fat can be added to improve the flavour. The thus prepared dough is spread over the filling to cover it. This is the most important knack of this recipe – the top layer of dough should be of lighter consustency than the bottom one. On the very top, some liquid fat can be added with a brush or by hand. Optionally, it can be decorated with sesame. Bake for about 1 hour at moderate temperature. Bake until the surface obtains a pomegranate color, and the leek turns red. Once out of the oven, cover with a kitchen towel and leave it to rest. Then slice it and it is ready to serve.

Milky banitsa

A type of Rumelian banitsa, which contains only a mixture of a lot of milk and eggs between the banitsa sheets.


1 glass of water
1 tsp. of salt
Flour as much as necessary

For the mixture between the pastry sheets
1 glass of liquid fat

For the milky mixture:
4 eggs
1 tbsp of flour
3 glasses of milk

Baking instructions:

Knead the dough first. Leave it to rest for half an hour. Then divide it into 6 balls. Each ball is rolled up to fit a round baking tray. After the first sheet is spread on the oiled tray, spread the other sheets as well and oil each sheet with some liquid fat. Bake in a preheated oven at 180 ° C. During this time, put the whole of the milk mixture in a saucepan. Boil till it thickens by stirring it constantly. When out of the oven, the milky banitsa is removed from the tray. Pour the mixture into the pan and place the already baked banitsa on top of it. Serve by cutting with a spoon.


A dish, made from meat and fruit, similar to “Mutanjana”, which was given to the population at the orphanages of “Fatih” and “Suleymanie” Mosques in Istanbul and at “Bayazit IInd” Mosque in Edirne on Friday evenings and on the first day of the religious holidays.


0.5 kg lamb or chicken
200 g almonds
1 small bunch of grapes or 5-6 large grapes
1 tbsp of honey
5 dates
10 dried apricots
2 figs
1 tbsp of starch
4-5 black plums
Poppy seed

Baking instructions:

The meat is placed in a saucepan with a glass of water, and when it changes its color, a glass of warm water and salt is added. Boil it until it’s ready. In a separate container, place some starch, diluted in water, some heated honey, peeled and slightly blanched almonds, finely cut and slightly blanched apricots, peeled and seedless grapes, peeled prunes and saffron, all of which is added to the meat. Stir constantly until it thickens. Remove from the cooker, then top with some poppy seeds and wait for 10 minutes. After that, it is ready to serve.

Trahana soup

A type of soup, prepared in different ways in Central Asia, Anatolia and the Balkans. It is assumed to have originated from the Turkic tribes of Central Asia. Soup of healing properties, which is also prepared in Edirne in summer and is often consumed in winter.

Ingredients for home-made trahana:

2 kg of tomatoes
1 kg of red pepper
1 kg of old onion
0.5 kg of raw chickpeas (to be used after blanching)
1 kg of yoghurt
3 tbsp of salt
Half a bunch of parsley
1 bunch of mint
5 kg of flour (approximately)

Baking instructions:

Wash the tomatoes, onions, parsley and fresh mint and then cut them finely. Add 1 liter of water and boil until the mixture gets completely soft, then add the blanched chickpeas. Blend with a blender and pass through a strainer. Add the yoghurt to the mixture and stir. With the sifted flour, thick dough is prepared. The prepared in this way dough is placed in a glass or metal container and closed under a lid to rest for 6-7 days. The dough is stirred every morning, noon and night. If it is sticky, some flour can be added. After the expiry date, crush the dough into small pieces on a table cloth.


Prepare some dough from flour, fresh milk and eggs, which dough is cut into long narrow strips. One of the most important winter foods, prepared at home. In Thrace, it is known as Kesme


300 g of flour
3 eggs
1 tsp of salt

Baking instructions:

Sift the flour on the table and open a circular well in the middle. Place the eggs in the well, after which, stir the eggs and the flour with circular moves with the help of a fork from the inside out. Once the eggs and flour are mixed, add some olive oil and salt and mix the dough. Shape out a ball and cover it with a damp cloth and then leave it to rest on the table. In about half an hour, use a rolling pin to roll out a pastry sheet. Once sufficient size and thickness are achieved, the layer is cut into strips. The cut ​​macaroni are placed in a baking tray, sprinkled with some flour; then they are topped with flour and left to dry.


The katma, which is consumed in any possible way – with marmalade, with something salty, at breakfast ot tea-time is one of the most important items on the Edirne cuisine menu list.


1 kg of flour
1 kg of fresh milk
2 eggs
1 tsp. sugar
1 tsp. salt
1 packet of fresh yeast

Baking instructions:

The cooled milk is added to the flour, sugar, salt and to the wet and already slightly fermenting yeast. Everything is stirred with a mixer to achieve boza consisteny. Allow the mixture to rise. After rising, in the middle of a ceramic pan or a metal frying pan without any fat, heated on a stove, some dough is poured in the desired measure and baked until bubbles appear on the surface and the mixture gets slightly pink on bottom. Served still hot and topcoated with butter.

Eggs with onion

With this dish, the chefs during the Ottoman times were tested to be decided whether they were good enough to be sent to the Sarai. Cut the chopped onions and caramelize them, then add the eggs.


2 kg of old onion
8 eggs
1 tsp. black pepper
3 tbsp of butter

Baking instructions:

The onion, cut in crescents, is fried in butter until caramelized. The scrambled eggs and salt are added to the onion by constant stirring. After everything is removed from the kitchen stove, add some black pepper and leave it to rest for 5 minutes.