Akcaabat Meatballs Product Description and Distinctive Features: Akçaabat Köfte is a type of meatball made with beef, stale bread, internal fat, garlic, and salt. Once the meatball mixture is shaped, it is chilled and then grilled over a charcoal fire using a wood-burning stove. No additional ingredients are used in its preparation. It is typically served with grilled green peppers and tomatoes. Each Akçaabat Köfte weighs between 33 and 40 grams, has a thickness of up to 2 cm, and is round in shape. The texture is homogeneous and elastic. The color of the meat used ranges from pink to brown, and only fresh, properly colored meat is used. The ingredients are ground with a No. 1 meat grinder, kneaded for approximately 1 hour, shaped into meatballs, and allowed to rest for 2 hours before cooking. These meatballs can also be frozen for later use and sold in the market. With a rich history within its local region, Akçaabat Köfte occupies an important spot in the culinary traditions of the Akçaabat district. The preparation of the meatball mixture, in particular, demands a high level of skill. For this reason, Akçaabat Köfte is closely tied to its geographical origin. Production Method: Akçaabat Köfte is made from beef, stale bread, garlic, internal fat, and salt. The proportions of the ingredients in the meatball mixture are as follows: 76.2% to 73.2% beef 14% to 15% stale bread 8% to 10% internal fat 1% salt 0.8% garlic Additionally, 30% of the meat used in the meatballs comes from the chest area, while the remaining 70% is sourced from the arm, ribs, steak, and neck portions. The meat is cut into pieces, and stale bread, internal fat, salt, and garlic are incorporated. The mixture is then ground using a No. 1 meat grinder without any prior mixing. After grinding, the mixture is kneaded by hand or machine for approximately 1 hour to reach the desired consistency of meatball dough. This step requires a high level of skill and expertise. The kneaded mixture is divided into portions weighing between 33 to 40 g, and each portion is shaped into a circle with a thickness of up to 2 cm. Shaping is done by hand, and once completed, the meatballs are left to rest for 2 hours. Akçaabat Köfte intended for cooking and sale can be stored for up to 40 hours at temperatures between 3°C and +1°C. Akçaabat Köfte can also be frozen at a minimum of -30°C, packaged in food-safe containers, and stored for up to 5 months at -16°C. Frozen meatballs must not have any cracks or gaps on their surface, nor should they stick to one another or the inside of the packaging. Once thawed, they should be cooked immediately and not refrozen. Akçaabat Köfte is cooked using wood charcoal stoves, without the use of ventilators or windmaking devices. When served, Akçaabat Köfte is accompanied by grilled green peppers and tomatoes.