America News Agency

Ömer Haşimler, the owner of Serhad Tava Ciğer ve Izgara, stated that making köfte is a family profession with roots extending to Macedonia. He said, “Our grandfathers practiced this trade in Macedonia as well. In Turkey, this profession has continued for around 70 years. It is a business passed down from grandfather to father, and from father to us. We have been serving with the same approach for three generations.”

Emphasizing that the most important feature of köfte is preparing it without compromising the meat’s natural flavor, Haşimler also drew attention to the source of the meat used. “We source our meat from Turkey, especially from the Marmara and Thrace regions. We use the rib section of beef. Our aim is not to overpower the taste with spices, but to bring out the meat’s authentic flavor,” he said.

In addition to köfte, Serhad Tava Ciğer ve Izgara also offers a variety of offal dishes and grilled chicken options. Haşimler noted that they take care to preserve traditional methods.

The establishment, which holds an important place in Edirne’s gastronomic culture, stands among the city’s lesser-known values thanks to its deep-rooted history and simple approach to flavor.