Registered Famous Edirne Pan Liver, Elm Hot Pepper and Historical Liver Makers Route

History and General Information / Local Legends and Folklore The most famous registered delicacy of Edirne, the ancient border city that served as the capital of the Ottoman Empire for nearly a century, from the palace kitchen to the public tables, is Edirne Tava Liver. The fact that Evliya Çelebi praises the liver restaurants in Edirne bazaars and the feasts on the banks of Meriç in his Seyahatname proves that this gastronomy heritage is based on a chain of mastery spanning at least 400 years. The secret of this flavor, also known as 'leaf liver' in the region; It involves peeling the lungs of dairy calves fed with thyme in the natural pastures of Thrace, chopping them into leaf-thin (millimeters), flouring them and frying them like pomegranates in hot sunflower oil for 45-60 seconds on high heat. Accompanying this unique taste is the world-famous Karaağaç dried hot pepper, which grows only in the alluvial soil of the Karaağaç Plain and is dried and fried under the summer sun, and is the inseparable twin of Edirne fried liver. Geographical Structure, Altitude and Natural Features It is located in the historical city center of Edirne, at an altitude of 45 meters overlooking the fertile delta of the Tunca and Meriç rivers. Ciğerciler fabric, which spreads to the Selimiye Mosque, Alipaşa Bazaar, Saraçlar Street and Kaleiçi historical streets, is the most authentic living open-air gastronomy museum of the city. Visiting Hours, Days and Entrance Fees