EDİRNE, WHERE THE UNIQUE TASTE OF THE OTTOMAN PALACE CUISINE IS OFFERED
Referred to as the city of Serhad, Edirne, once the capital of the Ottoman Empire, displays its historical richness in the kitchen, too.. In Edirne, the traditions of the palace cuisine still continue.. For this reason, the taste and richness of Edirne cuisine always comes to the fore.. Even though Edirne’s liver is the most famous, what else is there for those who ask what else there is?. When we think of the traditions of the palace cuisine in Edirne, we immediately think of Edirne local delicacies, Edirne cuisine, Edirne flavor stops, what to eat in Edirne? Where to eat? questions come to mind.
EDİRNE CUISINE
Edirne, where many civilizations lived in the historical process and the capital of the Ottoman Empire for nearly a century, has a rich culinary culture with its delicious local dishes.. When this happens, the first thing that comes to our mind is what to eat in Edirne? Where to Eat? questions are stuck. Edirne, which also uses the advantage of having wide and fertile lands in animal husbandry, is very successful in meat dishes.. Edirne cheese, which is obtained from sheep’s milk, is eaten with pleasure in many parts of Turkey. However, Edirne is undoubtedly the first city that comes to mind when it comes to fried liver in Turkey.. Marzipan, Cheese dessert and Hayrabolu dessert are among the famous desserts of Edirne, which stands out with its meat dishes. eat? Where to eat? Let’s start with the local delicacies of Edirne.
Edirne Fried Liver
Edirne fried liver, known as Edirne leaf liver, is prepared by cutting veal liver in thin leaves and dipping it into wheat flour.. Preparation of pan liver made from the liver of young calves grown in Edirne region requires mastery.. Material selection, preparation, cooking and service require skill.. During cooking, quality flour, local sunflower oil; Naturally dried red pepper from Edirne Karaağaç is used in its service. The best places to eat fried liver in Edirne are Aydın Tava Liver, Cigerci Niyazi Usta and Edirne Liver, Kemal Usta.
Edirne Meatballs
Edirne meatballs, a delicacy created by the Rumelian palate, Prepared with beef. The meat, which is ground with black pepper, thyme and cumin, is kept for 12 hours and then kneaded with onions.. Round, soft and delicious meatballs are served with tomato paste sauce made from green pepper, onion, tomato and red pepper.. The suitable addresses for Edirne meatballs are Köfteci Osman and Aydın Tava Ciğer with many branches in Edirne.
Liver Wrap
The use of offal in local cuisine is quite common in Edirne.. Liver and lamb’s shirt are used as offal in making liver wraps.. The liver in Rumelian cuisine is prepared by blending onion, rice, and lamb liver, wrapped in a lamb’s shirt and cooked in the oven.
Almond Paste
Marzipan is a very special and traditional flavor of Edirne cuisine.. It is said that the famous almonds of the region are used in desserts, cookies and halva with traditional recipes from the Ottoman cuisine, and it is also known as Deva-i Misk and dates back to the years when Edirne was the capital of the Ottoman Empire.. Almond Butter is considered a special flavor brought to the local cuisine by the Egyptian confectioner, and its historical reputation goes back to the present day.. The marzipan, prepared with the experience gained from the deep-rooted tradition in Edirne, is one of the touristic achievements of the region with high brand value.
Kavala Cookies
Edirne’s famous almond cookies, aka Kavala cookies. It is among the famous tastes of Edirne Cuisine.. Kavala Cookie is made by combining butter, almonds and flour.. Named after the Greek coastal city of Kavala, this cookie leaves its mark on the palate with its mouth-watering flavor. What to eat in Where to eat? Let’s take a look at the answers to your questions.
Aydın Pan Ciğer
One of Edirne’s first flavor stops, Aydın Ciğer has been serving with the same quality approach since 1998.. Edirne has offered quality to its consumers and has become a brand in Edirne with its wide range of products offered to its customers besides pan liver.. It has always tried to gain the trust of its customers by never compromising on quality. It met with its customers at its first branch, Aydın Tava Liver Restaurant in Tahmis Square, and then opened its second branch in Tahmis Square.. Upon high demand from customers visiting Margi AVM, its third branch, Margi AVM, was put into service.
Address: Tahmis Carsisi Sokak No:8 Edirne Tel: 0.284.213 99 99 Web Site Location for CLICK
Ciğerci Niyazi Usta
Another place in Edirne flavor stops, Ciğerci Niyazi Usta. After the first step into the profession at his grandfather’s meatball shop in 1973, it has taken its place among the well-known taste stops of Edirne today.. never gave up. In 1983, he took over the small and cute business run by Alaattin Usta and started my business life.. When the targets were big, it moved to the new business located in Yediyolağzı, opposite Edirne Selimiye Mosque, in 1990, and when that was not enough, exactly 12 years later, it started its business on Alipaşa Ortakapı street in Edirne center.
Address: Alipaşa Ortakapı cadesi No:5/2 Edirne Tel: 0.284.213 33 72 Website CLICK for location
Edirne Cigercisi Kemal Usta
If you want to eat liver in a small and friendly atmosphere, you can choose Kemal Usta. Portions are also very satisfying at Kemal Usta, a frequent destination for Edirne locals.. Edirne Cigercisi Kemal Usta is one of the rare places that can reveal the taste of meat without smelling it.. You can choose this place, which stands out with its affordable prices and hearty portions, with peace of mind.
Address: Mithatpasa Mh. Ortakapı Caddesi No:3 Edirne Tel: 0.284.213 64 75 72 Website For location CLICK
The famous Edirne Cigercisi Kazım and İlhan Usta
Kasim Usta, who has survived since 1964 with his clean and meticulousness, honesty, experience and respect for his profession, received his greatest support from his family and became his son İlhan in 2000. He shared the finesse, tricks and years of experience of the profession with ŞEN and became a follower of the business.. Kazım and İlhan Usta’s livers, which fascinate even those who do not like liver, are produced by father and son.
Address: Dilaverbey Mahallesi, Osmaniye Caddesi No: 69 Edirne Tel:
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Köfteci Osman
Osman Founded in 1988 under the leadership of Almadik, Köfteci Osman started its activities as a small boutique shop for 20 people. Today, it has become a numbered company of Edirne City and has 4 branches within the borders of Edirne Central province.. It serves both hundreds of thousands of foreign tourists coming to Edirne and the people of Edirne every year in its two businesses with a closed capacity of 100 people and a summer residence of 120 people across the Selimiye Mosque.
Address: Bedesten bazaar. opposite Jewelers Sk. No:2 Edirne Tel: 0.284.214 23 23 Website For location CLICK
Keçecizade
Keçecizade started to serve as a workshop and sales place by Metin Keçeci in 1961 and continues to carry traditional flavors to the present day.. Keçecizade, whose product range includes marzipan, Turkish delight, deva-i musk, almond cookies, halva and confectionery varieties; Using the years of mastery experience of its founder Metin Keçeci, it provides service to Edirne and its region with its innovations and an exemplary management approach, improving day by day.
Address: Çavuşbey Mahallesi, Government Street No:3/7 Edirne Tel: 0.284.225 24 81 Website For location CLICK
Arslanzade
The founder Arif MERİÇ, who pioneered the traditional marzipan flavor to come to these days as “Arslanzade”, said that during the sale of confectionery and delicatessen product groups that he started in 1974, his great-grandfather “Kadı” in the Ottoman Period By registering the name of “Arslanzade”, it took the first step in bringing the brand to its current status.
Address: Şükrüpaşa mah. waterways location. Lalapaşa road 1.km Edirne Tel: 0.284.213 15 15 Website For location CLICK
What do you guys eat in Edirne? You can share your observations, knowledge and experiences about Where to Eat by commenting on our article.
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