In Edirne, which was the capital of the Ottoman Empire for a while, the traditions of the palace cuisine still continue. In addition to its deep-rooted history, Edirne draws attention with its richness in culinary culture. Almost every product can be grown in Edirne, which is suitable for agriculture and has very fertile soil. This led to diversity in culinary culture.

Fried liver which is one of the first things that come to mind when it comes to Edirne, is an enormous taste made from the liver of cattle raised in the Thrace region.

Edirne meatball is one of the tastes created by Balkan taste. The beef meat, taken with thyme, black pepper and cumin, is rested for 12 hours and kneaded with finely chopped onion. Edirne meatballs, which have a unique round shape, softness and taste, are served with onion, tomato and green pepper and most importantly with tomato sauce.

Almond paste is traditional confectionery of Edirne. According to some sources, the origin (source) of this dessert, which Westerners call Marsepan or Masepan, is Spain. Spanish exiles who settled in Edirne during the reign of Sultan Süleyman the Magnificent, produced a “Bademezmesi” by mixing Dolce Blance (White Dessert) and crushed almonds. Palace chefs and Edirne taste masters have developed and spread this taste.

Edirne white cheese is famous all over Turkey. It is one of the most famous products of Edirne. White cheeses on the market have been named “Edirne Cheese” for many years. With the abundant and high quality of milk in the region and the milk being processed for a long time in icehouses, Edirne Cheese has announced its reputation to the whole world as full fat and delicious.

Zerde is a dessert, a sort of sweet pudding from rice that is colored yellow with saffron. Zerde differs from rice pudding insofar as it is prepared with water instead of milk.