Afyonkarahisar Goce Meatballs Product Description and Distinguishing Features: Afyonkarahisar Göce Köfte / Afyon Göce Köfte is a traditional dish made by boiling meatballs prepared with a blend of düğü (fine bulgur), göce (crushed wheat), onion, egg, flour, dried mint, salt, and water. After cooking, it is topped with a flavorful sauce made from garlic yogurt, butter, red pepper flakes, and tomato paste. These meatballs have a flat, round button-like shape with a diameter of around 1.5 cm. They can be enjoyed either hot or cold. Afyonkarahisar Göce Köfte / Afyon Göce Köfte, a dish deeply rooted in the culinary traditions of Afyonkarahisar, has been prepared for generations. It is commonly served at important life events such as birth celebrations, funerals, weddings, military send-offs, and circumcision ceremonies. Known for its distinct features, this dish is strongly tied to its regional identity and has earned a notable reputation. Preparation and Cooking of the Meatballs: Peeled onions are grated into one bowl, while an egg is cracked into another. In a separate bowl, a mixture of fine bulgur (düğü) and crushed wheat (göce) is soaked in hot water along with salt and dried mint. After resting for about 10 minutes, the grated onion, flour, and egg are added to the bulgur mixture. The entire mixture is then kneaded by hand for approximately 15 minutes. If the mixture begins to dry out during kneading, a small amount of warm water (around one cup) may be added. Proper kneading is essential; otherwise, the meatballs may disintegrate during boiling. Once kneading is complete, the mixture takes on a light milky brown color. From the finished mixture, meatballs are shaped into small balls of about 1.5 cm in diameter and gently pressed in the center to give them a button-like appearance. These are then placed into a pot of boiling water with added salt and cooked for roughly 30 minutes. After boiling, the meatballs are removed using a skimmer, placed on a plate, and allowed to drain excess water. Sauce Preparation: Butter, red pepper flakes, and tomato paste are lightly sautéed in a pan to prepare the sauce. Separately, garlic is crushed and blended with yogurt. The boiled and drained meatballs are arranged on a serving plate or in food-safe containers. Afyonkarahisar Göce Köfte / Afyon Göce Köfte is ready to serve by first pouring the garlic yogurt over the meatballs, followed by the warm sauce.