Bursa Meatballs With Pita Description and Distinctive Features of the Product: Bursa Pideli Köfte is a traditional dish consisting of pita bread, meatballs, sauce, and butter. Unlike other variations, this dish does not use onions in the meatballs and only incorporates black pepper and cumin as the spices. The flour used for the pita is free from additives and bran. The Bursa Pideli Köfte is served with a minimum of 8 meatballs, each weighing at least 10 grams, placed on top of square or rectangular-cut pitas. The dish is accompanied by yogurt, tomato paste sauce, and melted butter, making it a flavorful and rich meal. The origins of Bursa Pideli Köfte date back to the 1870s. It is believed that the first pideli köfte was created in 1871 in the central area of Bursa, and its popularity grew, particularly with the establishment of a renowned pita bakery in Bursa in 1876. The bakery was closed during the Turkish War of Independence but reopened once the war had concluded. In the early 1900s, particularly on market days in Bursa's central district, many people from nearby towns and villages would enjoy pideli köfte in the historic Kayhan Bazaar before heading back home, and this became a cherished tradition. Production Method: The first step in making Bursa Pideli Köfte is preparing the minced meat. The meat used for the köfte comes from daily-supplied beef (veal), which maintains an unbroken cold chain. Around 80-90% of the meat should be sourced from the ribs, while the remaining portion is a mix of thigh and arm cuts. If the meat is lean, brisket may also be included. The meat is ground twice, and the second grinding incorporates a mixture of stale bread, salt, and spices. The mixture is then left to rest at +4°C overnight. For every 1 kg of minced meat, 100-120 g of stale bread crumbs are added. A key characteristic of Bursa Pideli Köfte is that no onions are used in the meatball mixture. To the bread and minced meat, 10 g each of salt, black pepper, and cumin are added. The köfte dough is kneaded for 10-15 minutes, divided into 10-12 g portions, and stored in the refrigerator until ready for cooking. Preparation of the Pita: The pita for Bursa Pideli Köfte is made from a dough consisting of flour, salt, water, and a combination of fresh and sourdough yeast. For every 50 kg of flour, 50 kg of water, 500 g of the yeast mixture (fresh and sourdough in equal amounts), and 550-650 g of rock salt are added. The flour used for making the pita contains no additives and is free of bran. The dough is kneaded for 15-20 minutes and left to ferment for 30-45 minutes. Once fermented, the dough is divided into 220 g portions, shaped into pita, and baked in wood-fired ovens (typically made from oak) at temperatures ranging from 450-500°C for 5.5-6 minutes. Preparation of the Sauce: The sauce for Bursa Pideli Köfte is made with only water and tomato paste. It’s essential that both the water and tomato paste are at room temperature when starting the sauce. While preparing the dish, the sauce should be kept on low heat continuously. The consistency of the sauce should be checked regularly to ensure it maintains the same texture as when it was initially prepared. Cooking and Preparation for Presentation: At this stage, it’s important to coordinate the kitchen so that the sauce, pita, and meatballs are all ready at the same time. For this reason, it is recommended to have at least two chefs working together during the preparation of Bursa Pideli Köfte. The pitas should be grilled for a minimum of 5 minutes over charcoal. While grilling, the pitas are pressed by hand to ensure even heat distribution. Some chefs also pour warm bone broth over the pitas after grilling. Following this, the meatballs should be cooked over charcoal, and the sauce and butter should be prepared simultaneously. Serving: Half of a pita is cut into cubes or rectangles and placed on a plate. The use of hot tomato sauce depends on the serving style. If the sauce is poured before serving, the plate is covered with a hand, tilted slightly, to remove any excess sauce. Within 15-20 seconds after pouring the sauce, hot melted butter is drizzled over the pitas. This step is crucial, as it prevents the pitas from softening and losing their texture. Finally, the meatballs are placed on the pitas with sauce and butter, arranged in a triangular shape or scattered, depending on the presentation style.