Afyonkarahisar Cullama Meatballs Product Description and Distinguishing Features: Afyon / Afyonkarahisar Çullama Köfte is a traditional regional dish made by combining minced beef and fine bulgur, then kneading the mixture and shaping it into an oval form. The köfte is boiled, coated in an egg mixture, and finally fried. The Afyon/Afyonkarahisar Çullama Köfte typically measures around 5 cm in diameter and 1.5 cm in thickness, maintaining its distinct oval shape. With a history that goes back in time and a unique production method tied to a specific region, the term "çullama" in the name Afyon / Afyonkarahisar Çullama Köfte refers to the edges that form on the köfte's surface after frying. Recognized in cookbooks and scholarly articles about Afyon cuisine, Afyon / Afyonkarahisar Çullama Köfte is closely linked to a particular geographic area and has earned widespread recognition. Preparation In a bowl, chopped onions, parsley, fine bulgur, and half-fat minced beef are combined. Salt and black pepper are added, and the mixture is stirred and kneaded. To keep the mixture from drying out during kneading, a small amount of water (100-200 ml) can be used. The kneading continues until the mixture turns brown and the bulgur grains have fully expanded (this takes about 10 minutes). If the kneading is not done properly, the product may break apart during boiling. While preparing the mixture, water and the desired amount of salt are added to a large pot and brought to a boil. For the batter, 250 g of flour and baking soda are placed in a bowl. In a separate bowl, 2 eggs are beaten. Approximately 50 g portions of the prepared filling are shaped into oval meatballs with a diameter of about 5 cm and a thickness of 1.5 cm, and placed on a separate plate. These meatballs are then boiled in the boiling water. Once they float to the surface, they are removed from the water and placed on a plate to drain excess water. Each boiled meatball is first coated in flour, with any excess flour gently shaken off. Then, it is dipped into the beaten egg. The egg-coated meatballs are fried in hot oil, ensuring that the outer coating stays intact. After frying, the meatballs are placed on a napkin to absorb any excess oil, and the Afyon / Afyonkarahisar Çullama Köfte is now ready to be served. Production, Processing, and Other Operations to Take Place Within the Geographical Boundary: The origin of Afyon / Afyonkarahisar Çullama Köfte goes back to ancient times. The production method, which is unique to the Afyonkarahisar province, requires a certain level of expertise. Because of this, every step in the preparation of Afyon / Afyonkarahisar Çullama Köfte must take place within the defined geographic boundaries, which creates a strong link between its reputation and the specific region.