Pan liver is one of the best known and most loved flavors of Edirne cuisine. It got this name due to the deep pan in the shape of a deep bowl in which it is cooked. It is also known as "leaf liver" because the liver is chopped thinly, like paper. This flavor has been marked on Turkey's flavor map from Edirne and has given its name to a symbolic city festival.

It is recommended that the liver to be selected for the preparation of pan liver be taken from dairy calves. The nerves should be removed and the membrane surrounding the liver should be removed without damaging the meat. In order to chop the soft textured liver into thin leaves, the knife must be very well sharpened. Otherwise, it is not possible to cut thin slices in one move.

Edirne Liver Wrap is a dish prepared by wrapping lamb liver, onion, rice, currants, dill, parsley, mint, bell pistachio, olive oil, egg, salt, water and spices in a lamb shirt and cooking in the oven.

In its preparation; milk lambs of curly breed not exceeding 25 kg and İpsala Rice, registered as a geographical sign with the number 196, are used. Edirne Liver Wrap dates back to the past.

In the old years, it was made especially during the Hıdrellez period and since this period coincides with the breeding period of animals, it represents the awakening of nature and the arrival of spring. For these reasons, it has an important place in the culture and cuisine of Edirne province and has a reputation with the geographical border.

Meriç Peanut; It is a small grain (seed) structured, seed membrane is thin and red, the shell is thin and can be broken quickly, located in the legume family (Fabacea, Arachis hypogaea) grown in Meriç district of Edirne province. It is offered for sale as a snack and is also used in the oil industry.

Meriç Peanut is planted only as a first crop due to the short summer season in the geographical border. When it is planted as a second crop, it cannot ripen because it cannot get the necessary temperature and water during ripening.

Harvest time is between the first week of October and the last week of November and fruit yield is 550-650 kg per acre. The Meriç River, which passes through the north-western and northern border of Meriç district, ensures that the soil structure of the cultivation areas of Meriç Groundnut is alluvial, loose, sandy-loamy and the ground water is not too high. The development period of the opposite forking plant is 120-140 days. During this period, the desired average temperature range is 22-28 ºC and average rainfall is 500-600 mm/m². These climate and soil characteristics of the geographical border enable Meriç Peanut to gain its distinctive characteristics.

In 1969, since there was no electricity in Keşan and its surroundings, in order to preserve the slaughtered meat, the meat stripped from the bones was chopped with a cleaver, cooked in a wood fire and preserved. These cooked meats were served to the guests and when they were very much appreciated, the people doing this job decided to open workplaces to make a living. This flavor, which was previously called minced meat, was later named "Satır Meat" and has continued until today.

Keşan Satır Meat is made from the meat of the famous curly milk lambs of Thrace. The reason why curly lambs are preferred is that the fat of the curly lamb is distributed evenly in the body and is always of good quality in terms of flavor and edibility. The lambs for Satır Meat are selected from the villages and weigh around 40-45 kg on average. These lambs are usually between 5 months and 1 year old dairy lambs that grow in the natural environment of the Southern Thrace Region (Keşan, İpsala and Enez) and are fed with foods found in nature such as clover, thyme, barley, wheat and corn.

The distinctive feature of Keşan Satır Meat is that the meat is minced with a meat cleaver and the meat is brought to the size of a lentil grain. In addition, while preparing the product, only salt is used and no other additives are used (tail, kidney, suet, spices, bread, etc.). This is one of the most important features of Keşan Satır Et that distinguishes it from other meat products.

Rice obtained from paddy grown in Ipsala Plain has a coarse grain structure, glassy and dull appearance. Grain length varies between 6.2 - 7.1 mm and width between 2.6-3.1 mm. The 1000 grain weight of rice is between 24 and 32 grams. It is naturally duller and darker in appearance than rice obtained from paddy crops grown in other regions. When cooked, the rice has a different flavor and aroma. The rice products preferred by consumers in our country are rice products with long and wide grain structure, white grains, no chalky area and glassy matte appearance. If the appearance of the grains is glassy and dull, consumers are more in demand. For this reason, rice mills pack the rice crop after lightly oiling it. The oiling process does not change the properties of the product.

Distinctive Features of the Product

The Ipsala Plain, irrigated by the Meriç River and its tributaries and frequently flooded, was turned into one of the largest and most productive agricultural areas of the province with the dykes built along the Meriç River in the 1960s. A part of the lake area of Altınyazı Dam, Yeni Karpuzlu Pond and Sultanköy Dam, which were established for irrigation and flood prevention purposes on the Basamaklar Stream, one of the tributaries of the Meriç River in the west and Ergene River in the northwest, are also within the borders of the district. The climate draws attention with the temperature differences between summer and winter, day and night. Terrestrial climate prevails. Average values of some climatic characteristics between April-October, covering the paddy planting season, observed between 1970 and 2010 in Ipsala District

It is a type of cheese produced by pasteurizing fresh milk taken from dairy animals in Edirne Province and its districts at 65 68 0C for 20-30 minutes, coagulating it with rennet, draining the excess water, shaping it, salting it in brine and maturing it in cold storage and using only milk, rennet and salt.

The deltas created by the Tunca, Meriç, Arda and Ergene rivers of Edirne Province and the vegetation created by the climate specific to the region, especially the milk of milk-giving sheep, goats and cows fed with various herbs and thyme specific to the region are utilized. The most important distinguishing feature is the use of milk, yeast and salt. Apart from this, no other additives or auxiliary substances are used.

Keşan Warty Okra is obtained from the Sultani Okra variety with dark green, smooth and pentagonal fruits. The flesh is soft and very tasty. In Sultani Okra, which is a table variety, cellulosification occurs very slowly with the delay of harvest. The distinguishing features of Keşan Siğilli Okra from other okra varieties are hairlessness, small seeds and no need for irrigation.

Okra cultivation in the region started in 1965. In the first years, the villagers produced for their own needs by hand, by opening a hearth with a hoe. In the 1980s, the village people started to plant the seeds by hand with a seeder. The low rainfall in the region after the April rains, sandy and loamy soil structure constitute an important advantage for the cultivation of Keşanlı Warty Okra.

Produced with 39 different spices and ingredients, egg whites, sugar and potassium bitartrate, Deva-i Misk Halva is a product that is part of the historical heritage dating back to the years when Edirne was the capital of the Ottoman Empire.

This product, which contains many spices, is a special dessert distributed free of charge to the public in Ottoman Edirne.

It is known that the halva, produced by a master confectioner, was presented to the Ottoman Sultan Murat II on the day he arrived in Edirne and he was asked to name it after himself. It is a sweet halva despite the dominant taste of the spices in it.

Meriç Black Melon; It is a fleshy, juicy and abundant seeded melon grown in Meriç district of Edirne province, dark green outside, orange or dark yellow inside, resistant to heat and drought, can be stored for a long time and can be consumed in winter, has a sweet and delicious aroma. The medium-sized fruits are round, with slightly pointed stalks.

The skin color is green, wrinkled and thick. The part of the flesh color close to the rind is light green. It is one of the winter melons. Resistant to sunburn. The tip of the flower nose is small. Since the rainfall is sufficient, only life water is given at the time of planting and it is possible to produce without irrigation in the region.

Since Meriç district does not receive too much rainfall and the humidity is not high, the average fruit weight and fruit flesh thickness are affected. In addition, there is no fungal disease problem in melon.

Edirne Almond Paste, which dates back to the Ottoman Palace Cuisine, is obtained by drying, grinding and mixing with sherbet the hard-shelled and plump Hacı Alibey (48-5) variety almonds that grow wild in Edirne.

The yield of Hacı Alibey (48-5) variety almonds, which grow in Edirne and have almost no tendency to periodicity, is 33-38% and the double rate is between 22-27%. Hacı Alibey (48-5) variety, which forms medium strong trees, is early and the length of the inner almond is 22-27 mm and the width is 10-15 mm. Shelled almond weight is 3-4 g and inner almond weight is 1-1,5 g.

In the 17th century in the Ottoman Empire, fruit soaps were produced by mixing musk, amber and rose essence, shaping the soap to the consistency of dough in the size of fruit and dyeing it in accordance with real fruit colours. In time, fruit soaps became one of the valuable gifts presented to the Ottoman palace and local and foreign dignitaries, and fruit soap making became a very important profession in Edirne.
These fruit soaps, which are produced by adding essence and emit a refreshing scent, have started to be known as "mis soap" among the people. Edirne Mis Fruit Soap is also mentioned in the sources as "palace soap" due to the need to meet the orders from the palace with priority throughout history, and "sultan soap" due to the sultan's meticulousness in both hygiene and gift presentation.
Fruit soap making, which was popular with the state administration and the public, became one of the popular professions in Edirne, especially in the early 19th century. In fact, a neighbourhood in Edirne was named "Sabuni" due to the high production of mis fruit soap. The production quality, which reached its peak in these periods, brought about the transformation of fruit soap making, which became widespread in Edirne, into a highly recognised value and became a unique handicraft.