Keşan Line Meat
Meat products and meatballs have an important place in Thracian cuisine. This culture, which the immigrant Rumelians, who knew how to process meat products, grew again in the Thrace lands, was transferred to the next generations by distillation and brought products that are known with their own names and the region in which they grew in the Thrace cuisine. The meat of the lamb, which is slaughtered to make a row of meat, is kept in the refrigerator at plus 4 degrees for two days. Then it is minced with a special row on a wooden log until it is the size of lentils. Only 5 grams of salt is added to 1 kg of prepared meat. No other additives are mixed. The meat, which is placed on a double-sided wire grill in its uncooked form, as 180 grams, is cooked on oak coal and served.
