Dogubayazit Abdigor Meatballs Description and Distinguishing Features of the Product: Abdigör Köfte, which was named after Çolak Abdi Pasha, a prominent figure in the construction of the İshak Pasha Palace, one of the most significant historical landmarks in the Ağrı province, is famous for being a meat dish that is easy on the stomach. When people think of Ağrı, Abdigör Köfte is the first dish that comes to mind. Due to its believed health benefits, it is often prepared in many homes. The process of making this delicate köfte takes about half a day. What makes Ağrı's Abdigör Köfte unique compared to other köftes in Turkey is the intense pounding of the meat, from which the nerves have been removed, on stone surfaces known as "sal", until it reaches a paste-like texture. Production Method: Ingredients: - 1 kg boneless lean beef leg meat - 1 egg - 1 medium-sized grated onion (100 g) - 10 g flour - 100 ml water - Salt Instructions: 1. Lay the boneless lean beef leg meat on a stone surface called "sal". Sprinkle a pinch of salt and use a wooden mallet to pound the meat. As you pound, remove any nerves that appear. Continue pounding for 1 hour until the meat turns into a paste-like texture. 2. Add the grated onion to the pounded meat and keep pounding until the meat and onion are fully combined. Let the mixture rest for about 15 minutes, then transfer it into a bowl. 3. In a separate bowl, beat the egg and water together, then mix them with the meat mixture. 4. Boil about 3 liters of water in a pot and add 15 g of salt. Shape the meat mixture into small balls and gently drop them into the boiling water. Let the köftes cook on low heat until done. 5. Once the köftes are cooked, remove them from the water and serve them hot with plain rice pilaf.