Adıyaman Meatless Raw Meatballs Description and Distinctive Features of the Product: The origin of Çiğ Köfte (Turkish raw meatball) dates back to King Nemrut, who reigned in the Kommagene region, which includes the modern-day Adıyaman area. An alternative to the meat-based Çiğ Köfte, known as "etsiz çiğ köfte" (meatless raw meatball), has become a hallmark of the Adıyaman region. Adıyaman Etsiz Çiğ Köfte is made from fine bulgur suitable for raw meatballs, isot (red pepper flakes), pepper and tomato paste, parsley, pomegranate molasses, vegetable oil, onions, garlic, walnuts, salt, and various spices. The ideal bulgur used is fine bulgur made from a semi-hard red bread wheat locally referred to as "simit", with more than 90% of it being smaller than 1.6 mm. This size is preferred because it softens easily, making it easier to knead the mixture. Production Method: There are two distinct methods for preparing Adıyaman Etsiz Çiğ Köfte (meatless raw meatball). In the first method, crushed garlic, finely chopped onions (not larger than 4 mm in size), ground walnuts (smaller than 1.6 mm), isot (red pepper flakes), pepper and tomato paste, and pomegranate molasses are combined in a stainless steel basin. The mixture is kneaded until it reaches a paste-like consistency. Fine raw meatball bulgur is then incorporated into the kneaded mixture, and the kneading process continues for approximately 15-20 minutes. When the consistency becomes pasty and sticks to the hands when pressed, without the grains being too distinct, a suitable amount of water is added, and kneading continues for an additional 2-3 minutes. Next, spices, salt, vegetable oil, and, if desired, freshly squeezed lemon juice and grated tomatoes are added, and the kneading continues for another 2-3 minutes. Finally, finely chopped parsley is mixed in, completing the preparation of the raw meatball. In the second method, fine raw meatball bulgur is placed in a stainless steel basin. In a separate container, pre-measured amounts of tomato paste, pepper paste, isot (red pepper flakes), grated onions (smaller than 4 mm), crushed garlic, ground walnuts (smaller than 1.6 mm), spices, and salt are mixed together. This mixture is then added to the basin with the bulgur and kneaded together. During the kneading process, a sufficient amount of drinking water is gradually added to soften the bulgur. Kneading continues for approximately 30 minutes. Once the consistency becomes pasty and sticks to the hand when pressed, without the grains being very distinct, specific amounts of pomegranate molasses are added, along with freshly squeezed lemon juice and grated tomatoes, if desired. After completing the kneading process, vegetable oil and finely chopped parsley are incorporated, and the mixture is kneaded for an additional 2-3 minutes, completing the preparation of the raw meatball.