Aydin Rounding Description and Distinguishing Features of the Product: Aydın Yuvarlaması is a dish made by forming meatballs from ground beef, egg, black pepper, onions, special-purpose wheat flour, and salt. These meatballs are then coated with flour, fried in vegetable oil, and cooked in a sauce consisting of butter, vegetable oil, tomato paste, red pepper flakes, meat broth, and water, along with chickpeas. Once cooked, Aydın Yuvarlaması is served with strained yogurt mixed with garlic or plain yogurt poured over it. Optionally, hand-torn parsley leaves can be sprinkled on top of the yogurt, or melted butter can be drizzled over the dish. The fried Aydın Yuvarlaması can be stored in suitable packaging at 4℃ for up to 6 months. If sold unpackaged on the shelf, the fried rolls can be stored for a maximum of 2 months at 6℃, ensuring they are kept away from direct sunlight. The meatballs of Aydın Yuvarlaması are cylindrical in shape, measuring about 2-4 cm in length, with both ends being thinner due to their cylindrical form. The name "yuvarlama" (which means "rolled") is used because of the hand-rolling technique employed in shaping the meatballs. The origins of Aydın Yuvarlaması can be traced back to ancient times, and it holds an important place in the culinary traditions of Aydın province. It is frequently featured in wedding banquets held within the region, further strengthening its connection to the local culture. Production Method: In a bowl, whisked eggs, grated onions, salt, black pepper, and minced meat are thoroughly mixed together. Once the mixture is smooth and well combined, flour is gradually added and kneaded until a soft dough is formed. The dough is then allowed to rest on a floured surface for 15 minutes. After resting, the dough is shaped into a cylinder by kneading it a few more times. It is then divided into equal portions that can be easily rolled out with a rolling pin. The dough is rolled out on a wooden board to a thickness of 1 cm and cut into strips that are 2 cm wide. The strips are rolled on the board with the palms of both hands, forming rolls approximately 25-30 cm long. The rolled dough is then cut into pieces about 1.5-2 cm in length. The cut dough pieces are rolled in the palms of the hands, shaping them into cylinders with tapered ends, each measuring 2-4 cm in length. Great care is taken to ensure that the meatballs do not have any cracks. To prevent sticking during the rolling process, flour is used at each stage, and the formed meatballs are placed on a tray that has been dusted with flour. The meatballs on the tray are sifted before frying to remove any excess flour. Vegetable oil is heated in a copper pot, and the meatballs are deep-fried in it. During frying, care is taken to ensure the meatballs do not stick together or break apart. Once fried, the meatballs are removed from the oil using a skimmer and placed on a paper towel to drain any excess oil. Chickpeas are soaked in warm water for 6-8 hours before they are added to the sauce. After soaking, they are boiled in water for approximately 30 minutes. Beef broth is then boiled, and any foam that forms on the surface is skimmed off using a skimmer. The sauce for Aydın Yuvarlaması is made by melting butter in a bowl and adding vegetable oil, tomato paste, red pepper flakes, beef broth, and water. The mixture is cooked until the smell of the tomato paste disappears. Once cooked, the fried meatballs and chickpeas are added to the sauce, and the mixture is left to simmer for about 45 minutes. Every 10 minutes, the water level is checked. If it is noticed that the water level has dropped below the meatballs, cold water is added to cover them. When a sample meatball taken from the pot is no longer crispy in the mouth, indicating that the dish is fully cooked, the pot is removed from the heat and allowed to rest for about 15 minutes. Aydın Yuvarlaması is served with strained yogurt, which can be either flavored with garlic or plain, poured over the dish. Care is taken to ensure that the temperature of the dish does not cause the yogurt to curdle. A 15-minute waiting period after the dish is cooked is enough to reach the ideal temperature. Optionally, hand-torn parsley leaves can be sprinkled over the strained yogurt, or 1 tablespoon of melted butter can be drizzled on top. If Kızartılmış Aydın Yuvarlaması is to be sold in suitable food contact containers or on the shelf, whether wholesale or retail, the fried meatballs, which are placed on a tray after frying, should be left to cool at room temperature until they reach ambient temperature. The packaged meatballs can be stored at 4℃ for up to 6 months. If sold unpackaged on a shelf in a glass case with a cooling feature at 6℃, avoiding direct exposure to sunlight, the fried meatballs can be stored for a maximum of 2 months.