One of the most famous, "special" dishes of Evros and the whole of Thrace is tzigerosarmas. A dish that requires a lot of effort from the cook, but rewards its lovers, it looks like a meatball or sheftalia on the outside, but is prepared with ingredients that make it stand out, it is found in every Evrian kitchen, especially in spring.
The stuffing includes rice, lamb liver and herbs, covered with lamb's milk. As lamb livers are available mainly in the spring months, it is a common dish at Easter, with a taste reminiscent of the traditional 'khagiritsa'. However, you will find tzigerosarmades every season in most restaurants and taverns of Alexandroupolis, as a local speciality.