The inaugural From Soil to Table Edirne Gastronomy Festival took place from November 1-3 at the Edirne – Karaağaç Train Station. Throughout the festival, a feast of flavors ranging from Palace Cuisine to Rumelian tastes was presented.

Report: Özge Zeki

Organized by the Edirne Governorship, the From Soil to Table Gastronomy Festival was held in the garden of the Historic Train Station in Karaağaç. Gastronomic products unique to Edirne were showcased, and various events took place, with invitations extended to gastronomy writers and influencers. The festival, which we also followed, began with a procession led by a marching band from the front of the Edirne Governorship. The procession included Edirne Governor Yunus Sezer, AK Party Edirne MP Fatma Aksal, Edirne Mayor Filiz Gencan Akın, heads of institutions, representatives of political parties, chefs who contributed to the preparation of the “From Soil to Table Edirne” book, women from villages, and gastronomy students. The walk concluded at the Mimar Sinan Statue in front of the Selimiye Mosque.

Edirne Governor Yunus Sezer announced that the From Soil to Table Gastronomy Festival will now be held annually, stating, “Today, we are sharing a historic moment in a historic venue. Edirne is hosting its first-ever Gastronomy Festival. Edirne is the meeting point and cradle of Balkan, Rumelian, and palace cuisines. This festival was prepared after long-standing efforts to preserve our cultural heritage and pass it on to future generations. We compiled many recipes, from palace cuisine to local dishes, in the ‘From Soil to Table’ book by visiting all our villages. Our goal is to preserve our cultural heritage and pass these recipes to future generations along with their preparation methods. Around 60 chefs, along with our sisters and mothers in the villages, put in great effort during the book’s preparation. Now, we are crowning these valuable recipes with the Edirne Gastronomy Festival. Throughout the three-day festival, there will be celebrations, music and dance performances, and a rich feast. With this festival, we aim to promote Edirne’s cultural activities and establish the festival as a tradition.” After Governor Sezer’s speech, “Gaziler Helvası,” one of Edirne’s traditional flavors, was distributed to attendees.

Afterward, we moved to the Karaağaç Train Station, the main venue of the festival. The colorful stands displayed a variety of products unique to the region. At each stand, we sampled these local flavors and had the chance to chat with local producers. Following the protocol speeches in a later session, the From Soil to Table cookbook was introduced. The event also featured a fashion show titled Echoes of Rumelia, offering the audience a glimpse into the cultural heritage of the region through unique clothing and design styles.

There was great interest in the culinary workshops

The second day of the festival began with culinary workshops. Chef of chefs Zeynel Haldun Tüzel and Chef Gülşah Razlık led a highly popular workshop titled “Zirva,” where they shared culinary techniques with attendees. We followed this workshop closely, observing the detailed presentation of cooking techniques. Next, Chef Yıldız Öz Samaha held a workshop on “Paper Kebab,” which was also met with enthusiasm. At the end of each workshop, the audience had the chance to taste and evaluate the dishes. Throughout the festival, the Governor’s Office provided servings of helva, soup, and liver sandwiches at the venue. This festival delighted both the eye and the palate, allowing guests to experience a variety of Edirne’s unique flavors. Following a variety of workshops and discussions, a special gala dinner was held in the evening at the Margi Hotel. Guests savored regional flavors prepared by renowned chefs from the From Soil to Table Edirne menu. The menu included village bread, burnt lemon butter, melon seed sherbet, Edirne tarhana soup, wild bean salad with cici papa, basil sherbet, liver rolls with sour cherry glaze, loznik with smoked yogurt, stuffed onions, Edirne-style lamb stew, Rumelian-style kalburabastı, quince marmalade-filled bitter almond cookies, grilled borani, grilled village peppers, and peppers with curd cheese. Each dish was delicious in its own right.

Throughout the festival, participants attended workshops led by renowned chefs, learning the intricacies of cooking and connecting with local producers to gain insights into Edirne’s deep-rooted culinary recipes. This event, where historical and cultural heritage met with flavor, also offered guests traditional tastes passed down from the Ottoman era to the present. Attendees enjoyed an unforgettable gastronomic experience. Held at the Karaağaç Train Station, the festival attracted 28,000 domestic and international visitors, showcasing Edirne’s rich gastronomic offerings. Guests had the chance to savor unique dishes from Ottoman, Rumelian, and Balkan cuisines, prepared by celebrated chefs, making it a memorable culinary encounter.