As a result of the diversity of products and the people from different cultures, a very rich cuisine has been formed in Tekirdağ.
Tekirdağ Köftesi, Tekirdağ Peynir Helvası (cheese dessert), Hayrabolu Dessert, Şarköy Olive and Olive Oil, Çerkezmüsellim Pabuç Köfte, Malkara Cheese, Saray Buffalo Yoghurt, Saray Bolet Mushrooms, Şarköy Vinegar, Grape Molasses, İnecik Sucuk (semi-dried beef-based sausage made by a dry-curing process), Gaziköy Sage, Velimeşe Boza and Kelle Paça soup are only part of the delicacies and dishes that reveal the gastronomic riches of the city.
Tekirdağ Köftesi (meatballs)
Registered as geographical indication, Tekirdağ köftesi (meatballs) is unique on several counts: the meat is from cows raised in a natural environment; it is prepared and rested for 24 hours after preparation and chargrilled. Served with a special chilli paste mixture, and traditionally accompanied with ayran (yogurt drink), it is often followed by Tekirdağ peynir helvası (cheese dessert).
Tekirdağ Peynir Helvası (Cheese dessert)
Almost 70% of the main ingredient of the dessert is unsalted local fresh cheese. The main differences that transform this product, which is produced under the general name of Höşmerim in various regions of Anatolia, into the name of Peynir Helvası specific to Tekirdağ, are the use of flour instead of semolina in the production of the product and the formation of the classic stringy structure specific to the dessert.
Malkara Eski Kaşar Peyniri
Malkara is the spot for cheese and dairy products in Tekirdağ. Dairy products produced in Malkara are nationally recognized and admired by foodies. The most important and one of the most delicious cheeses of Tekirdağ is Malkara Eski Kaşar (aged cheese), a registered as geographical indication, and we recommend not leaving the region without trying it.
The main ingredient of Bulama is the must obtained from grapes. It first becomes a molasse and then, the creamy product is worked with çöven otu (gypsophila). Bulama is difficult to prepare yet too delicious to forget.
The vineyard and wine culture in the region go back to ancient times. In the past, the region’s fine wines were transported from the ports of the region such as Mürefte, Hoşköy, Gaziköy, Uçmakdere to Mediterranean ports in amphoras. Şarköy, which is an important district of Tekirdağ in terms of tourism, is now a brand in wine production with its soil structure and climate suitable for viticulture. The winemakers focus on two groups: local indigenous varieties such as Yapıncak, Şensu, Papazkarası, and classics like Cabernet Sauvignon, Chardonnay and Merlot. You can follow the regional wine route to visit vineyards, smell different varieties of wine and have a special dining experience.
Olive and olive oil
Şarköy is renowned also for its olives and olive oil. Main features that distinguish Şarköy’s olive oil from other regions are its thick consistency and its distinctive aroma.