Burdur Shish Meatballs Product Description and Distinctive Features: Burdur Skewered Meatballs are a distinctive meat specialty originating from the Burdur province and have been a part of the region's culinary heritage for generations. What sets these meatballs apart is the use of goat meat sourced from animals raised in the mountainous areas, where their diet consists exclusively of wild herbs such as thyme and mountain shrubs. Traditionally, they are served alongside a thin flatbread made from white wheat flour. However, the tradition has been influenced by various factors over time, including a decline in goat farming, evolving eating habits, changing taste preferences, and broader sociocultural shifts that have affected food production and consumption patterns. Today, the meatballs may be prepared using rib meat from either goats or cattle, adapting to the availability of ingredients while still preserving the essence of the original dish. The most notable characteristic that distinguishes Burdur Skewered Meatballs from other types of meatballs is their use of minced rib meat from goats or cattle, creating a dish that is both flavorful and easy to digest. Unlike conventional meatball recipes, this unique variety contains no offal, internal fat, white meat, onions, peppers, tomato paste, breadcrumbs, or any kind of natural or artificial additives. In addition to its pure ingredients, the special preparation method and skilled craftsmanship involved in making these meatballs play a vital role in defining their exceptional character. Production Method: Preparing the Minced Meat and Forming the Meatballs: Required Equipment: - Burdur-style skewers and a dedicated charcoal stove are used in the preparation. - Skewer length: Typically measures between 45–50 cm. - Skewer width: About 1 cm. - Material: Crafted from forged iron with a thickness of 3 mm for durability and heat resistance. - Stove dimensions: Length ranges from 100 to 250 cm, width should be 25–30 cm, and depth must be around 15–20 cm to allow efficient heat circulation from hot ashes and embers. Ingredients for Burdur Skewered Meatballs: - Use rib meat from a naturally fatty goat or cattle, maintaining a fat ratio of 20% to 25%. No extra fat is added—the fat content is entirely from the meat. - Remove all sinews, veins, and membranes to ensure clean, tender meat. - The meat is minced once using a meat grinder. In some households, it may be manually chopped using a traditional double-bladed knife to preserve authenticity. - Add no more than 25 grams of salt for every 1000 grams of meat. - The mixture is then hand-kneaded until a consistent and uniform texture is achieved. - Allow the mixture to rest for at least 30–60 minutes in a +4°C environment to develop flavor and firmness before skewering. Production Method for Burdur Skewered Meatballs: - Begin by filling a bowl with clean water—large enough for your hand to fit in. Lightly moisten your hand by dipping it into the water. This step is vital to help the meat adhere to the skewer, but it's important that your hand remains only slightly damp. Excess water can cause the meat to boil instead of grill, negatively impacting the taste. - Take approximately 20 grams of the prepared meat mixture and place it in your palm. - Gently press and spread the meat evenly along the skewer, forming a shape roughly 12 to 14 cm in length and 2 cm in width. A uniform layer ensures even cooking and helps retain flavor. - Once shaped, the skewered meatballs should not be stored at +4°C for more than 10 minutes, as this may cause them to dry out and lose their quality. - On average, 120 grams of raw minced meat yields 100 grams of cooked meatballs per portion. - A standard serving consists of 6 fully cooked Burdur Skewered Meatballs. Cooking Technique: - Begin by lighting hardwood charcoal in the stove until it forms a bed of steady, flameless hot embers. - It is essential that the charcoal is fully burned into embers. Partially burned or poorly combusted charcoal can cause the meatballs to become dry and tough, altering the flavor. - During cooking, electric fans or ventilators must not be used. Instead, a small manual fan is used to intensify the heat as needed. - Once the cooking surface is ready, place skewers holding 6 meatballs—the quantity for one portion—over the hot embers. - The skewers should be rotated regularly to ensure even cooking on all sides. - As fat begins to render from the meat, it is pressed onto the pita bread below. This helps avoid fat dripping directly onto the fire, which can cause flare-ups and result in burnt or bitter-tasting meat. - The pitas, infused with drippings, are kept over the meat during cooking to maintain their warmth and absorb flavor.