Six tons of rice were cooked in Turkiye's largest pot at the "Edirne Gastronomy Festival from Soil to Table" held in Edirne. Governor Sezer emphasized the importance of promoting Edirne rice and announced that preparations will be made for next year's Guinness World Records entry.
At the 'From Soil to Table Edirne Gastronomy Festival' held in Edirne, 6 tons of rice were cooked in Turkiye’s largest pot and served to the citizens.
On the 3rd day of the 'From Soil to Table Edirne Gastronomy Festival’ organized for the 2nd time this year by the Edirne Governorship, 6 tons of rice were cooked in Turkiye’s largest pot. Edirne Governor Yunus Sezer, AK Party Edirne Deputy Fatma Aksal, Member of the Presidential Agriculture and Food Policies Board and Chairman of the All Restaurants and Tourism Association Chef Ramazan Bingol, famous kebab chef Bedrettin Aydogdu, nicknamed Bedri Usta, owner of a pilaf restaurant chain Nedim Sahin and citizens attended the event which was held in the city’s Sogutluk Nation’s Garden. After the prayer, the lid of the giant pot was opened and kavurma was added to 6 tons of rice by protocol members and chefs and stirred. The prepared rice was served to the citizens, and many citizens who came to the event formed long queues to buy rice.
'THIS IS A GRANTING OF A RIGHT'
Edirne Governor Yunus Sezer said that the world's best quality rice is produced in Edirne and that this is not promoted enough. Sezer said, "Today is truly a significant day for Edirne. We are holding the second edition of our From Soil to Table Gastronomy Festival. This year, we wanted to highlight Edirne's rice and paddy rice as our theme. We are doing this to underscore something: half of the paddy rice produced in Turkiye is produced in Edirne, and we produce the highest quality rice in Turkiye and the world. Unfortunately, we have been somewhat lacking in this promotion. This is Payitaht, a place where Ottoman and Rumelian cuisines coexist. They cook with a thousand and one varieties of rice. It is used everywhere. We wanted to introduce both the dishes we make and our gastronomy. Our chefs did not leave us wanting in this regard; they accepted our invitation, and we thank them. With their hard work, knowledge, experience, and smiling faces, they contribute to the promotion of Edirne, Edirne rice, and Ipsala rice. I thank them. Half of the paddy rice produced in Turkiye is in Edirne, and one-fourth of it is in Edirne." 25 percent of it is produced in Ipsala. This is a return, a delivery of a right. Because there is effort here, the people of Edirne have effort, the effort of our producers. We had to explain this to our people somehow," he said.
'WE WILL TRY FOR A GUINNESS RECORD NEXT YEAR'
Governor Sezer, who stated that they will make a record attempt to enter the Guinness Book of World Records next year, said, "This year we tried 6 tons, but next year we will have another attempt to enter the Guinness Book of World Records. Hopefully, we will break the world record in Edirne. This year we tried 6 tons. Next year, hopefully, we will break the Guinness record here."
Governor Sezer stated that pilaf will be distributed all over the city in cooperation with institutions and muhtars, saying, "There are 6 tons here. We are working with all our neighborhood muhtars, dormitories, foundations and AS houses. We will have refreshments here. and we will distribute a large portion of it to our dormitories and AS houses. If there is anyone in our neighborhoods who wants it, we have organized it with our muhtars in the same way and we will distribute it to them as well. Not a grain of rice will be wasted. There is effort in all of it. In this sense, we would like to thank our paddy producers, especially in Ipsala, and our stock exchange. They cover this. We extend our thanks to them from here as well," he said.
'THE WORLD WILL UNDERSTAND THE VALUE OF EDIRNE RICE'
Chef Ramazan Bingol, a Member of the Presidential Agriculture and Food Policies Board and Chairman of the All Restaurants and Tourism Association, noted that rice was widely used in the palace cuisine of Edirne, the capital of the Ottoman Empire. Bingol said, "This place was a capital city, and here in the Ottoman Palace, it was renowned worldwide, but unfortunately, it's now partially forgotten or even diminished. For example, there's liver sarma. It's a unique dish, a palace dish with a world-wide flavor. We made it today under the presidency of our esteemed governor. But liver sarma has a specialty; the Ottomans knew it back then. It's made with Edirne and Ipsala rice. Therefore, from now on, both our country and the world will understand how important, valuable, healing, and delicious rice is. We thank our esteemed governor, our mayors, and all those who contributed to this festival. We invite everyone to Edirne, a city of gastronomy, to enjoy liver sarma and the wonderful dishes made with Ipsala rice."
Famous kebab chef Bedrettin Aydogdu, known as Bedri Usta, said, "Thank you very much for including us on such a special occasion. It's an honor to be here. Thank you, and hopefully, we'll break this record next year."
