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.
Prepared by soaking stale bread with butter and broth, Papara is a characteristic Rumelian dish. Optionally, it is possible to add flavour by adding meat or chicken pieces or curd cheese.
Another immigrant dish, onion pide is one of Kırklareli's most well-known pastries. This pide, with usually onion in the leading role, can be consumed both hot and cold. You can add ground beef, tomatoes and parsley to the pide.
Manca, a popular appetizer from Rumelia cuisine is prepared with eggplant, green pepper, red pepper, grape vinegar and olive oil.
Kalle is a popular dish unique to Kırklareli. Prepared with white cabbage, pickle juice, chicken breast, bulgur or rice, this dish is indispensable for the winter months. The pickle and pickle juice used in its preparation give it its local identity. Although chicken breast is stated in this recipe, village cuisines use different parts of chicken meat.
One of the most famous dishes of the city, Papaz Stew (Priest Stew) is also known as onion stew. The story of its name is based on old days where Turks, Greeks, Jews and Bulgarians lived together in Kırklareli. The priest, who was sick at the time, highly appreciated the onion stew that came from a Turkish neighbour. As the priest continued to ask for the onion stew from his Turkish neighbour, the name of the dish became Papaz Stew.
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.
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.