Kırklareli has a great richness in terms of gastronomy and food culture. Agricultural products, meat products and seafood from the region are the source of the local cuisine. Agricultural products such as wheat, sunflower, sugar beet, pumpkin, potato, corn, dry beans, barley, grape, tomato and pepper grown in the region are the main cooking ingredients of the local cuisine.
As a result of this diversity and richness of the local products; the city offers its visitors different flavours to suit every taste: local fishes such as turbot, red mullet, haddock, anchovies, horse mackerel, bonito, blue fish, yellow wing bluefish, mulberry, catfish which are served according to the season in the seaside restaurants in İğneada and Kıyıköy. A variety of delicacies like meatballs, sucuk (dried sausage), cheese and yoğurt are prepared everywhere in the city, as well as the traditional hardaliye drink, and more than 100 desserts.
The vineyard and wine culture in the region go back to ancient times. In the past, the region’s fine wines were transported from the ports of the region such as Mürefte, Hoşköy, Gaziköy, Uçmakdere to Mediterranean ports in amphoras. Şarköy, which is an important district of Tekirdağ in terms of tourism, is now a brand in wine production with its terroir (soil composition and climate) suitable for viticulture. The winemakers focus on two groups: local indigenous varieties such as Yapıncak, Şensu, Papazkarası, and classics like Cabernet Sauvignon, Chardonnay and Merlot. You can follow the regional wine route to visit vineyards, smell different varieties of wine and have a special dining experience.
Produced by lactic acid fermentation from red grape or red grape juice with the addition of crushed mustard seeds and benzoic acid, it is a popular non-alcoholic beverage with a distinctive pleasant taste and smell. Traditional hardaliye in Kırklareli is produced from grapes such as Papazkarası (a Turkish grape variety), Pamit, Cardinal, lphonse, Cabarnet, Merlot, Cinsaut and Öküzgözü (also a grape variety), which reach sufficient maturity in October and November when the harvest begins. Black mustard seeds give the product its name as well as aroma. Cherry leaves can also be added between the grapes. It is fermented by keeping it for 7-10 days at room temperature. This period can be extended up to 20 days. The raw material of Hardaliye is grape and grape juice rich in flavonoids and phytochemicals. Therefore, it has a very high nutritional value. We recommend tasting this unique and special drink while your visit to Kırklareli. It is also one of the best gifts from the region for your loved ones.
Manca, a popular appetizer from Rumelia cuisine is prepared with eggplant, green pepper, red pepper, grape vinegar and olive oil.
Pekmezli Kaçamak, which is basically an immigrant dish, is one of the tastes made from corn flour and served with beet molasses. It can also be consumed with curd cheese, yoghurt or roasting.
Registered as geographical indication, Tekirdağ köftesi (meatballs) is unique on several counts: the meat is from cows pastured in nature, it is prepared and rested for 24 hours after preparation and chargrilled. Served with a special chilli paste and traditionally served with ayran (yoghurt drink), and often followed by Tekirdağ peynir helvası (cheese dessert).
Tekirdağ Peynir Helvası
Almost 70% of the main ingredients of the dessert is unsalted local fresh cheese. The main difference of Peynir Helvası specific to Tekirdağ and Höşmerim (of other parts of Türkiye) is the use of flour instead of semolina in the production of the dessert and the classic stringy texture peculiar to the dessert.
Malkara Eski Kaşar Peyniri
Malkara is the spot for cheese and dairy products in Tekirdağ. Dairy products produced in Malkara are nationally recognized and admired by foodies. The most important and one of the most delicious cheeses of Tekirdağ is Malkara Eski Kaşar (aged cheese), a registered geographical indication; visitors are highly recommended not to leave the region before trying it.
What makes Edirne cuisine so unique and special is its rich history kneaded with different cultures as well as its geographical location. Edirne, once the capital of the Ottoman Empire, was also the centre of a rich food culture.
We recommend not forget to taste these traditional dishes and delicacies while in Edirne; Edirne cheese, Edirne Liver, Almond paste, Edirne almond cookies, Hardaliye, İpsala Rice produced in Edirne, Liver Sarma, Kapama, Kaçamak and Meriç Peanut.
It is one of the most popular dishes of Edirne cuisine. It is prepared by frying the finely cut liver in sunflower oil produced in Edirne. Red peppers, also unique to Edirne, are fried and served together. There are many restaurants in Edirne where you can taste Edirne liver.
It is prepared using ingredients like liver, rice, onion and mint and is one of the most popular dishes of Edirne.