Bergama Meatballs Product Description and Distinguishing Features: Bergama Meatball is a type of meatball traditionally prepared in either an oval or square shape using beef, semolina flour, cumin, and salt, then cooked over an oak wood fire on a grooved grill. The meat used in its production comes from cattle that are raised on natural vegetation through open grazing. It consists of 30% rib, 30% forelimb, 20% neck, and 20% leg meat. To give the meatball its soft and slightly juicy texture, 10% beating fat or the meat's own fat is added. The typical size of a Bergama Meatball is about 7 x 4 cm, and the weight of a single raw meatball is approximately 30 g, with a standard portion consisting of 5 meatballs. It is commonly served with a salad made of parsley, onion, tomato, and green pepper. Bergama Meatball has deep historical roots and is an essential part of the culinary heritage of the Bergama district, creating a strong link to the region's cultural identity. Production Method: In the production of Bergama Meatball, it is preferable to use meat from cattle raised through open grazing within the specified geographical boundary. Ingredients: 1 kg beef 100 g beating fat or the meat's own fat 15 g salt 10 g cumin 100 g semolina flour Preparation: Start by cleaning the nerves from the beef, then add 10% beating fat or the meat's own fat. Grind the mixture in a meat grinder until it becomes smooth and uniform, then mix it thoroughly. Add salt and cumin, and knead the mixture for 10 minutes using a dough machine or by hand. Divide the meatball mixture into portions of approximately 30 g, shape them into oval or square meatballs, and let them rest in the refrigerator for a day. Once rested, place the meatballs on the grooved grill. Cook them over an oak wood fire, turning them often to maintain their tenderness. Bergama Meatball is typically served in portions of 5 meatballs, accompanied by a salad made of parsley, onion, tomato, and green pepper. Optionally, it can also be served with piyaz (a type of bean salad).