Duzce Meatballs Product Description and Distinctive Features: Düzce emerged as a popular settlement choice during the late 19th and early 20th century migrations to the region, primarily due to its strategic geographical location, serving as a key transit hub, as well as its varied climate and diverse vegetation. The population of Düzce, composed of Caucasian immigrants, migrants from the Eastern Black Sea region, and local inhabitants, has fostered ethnic and cultural diversity. This rich diversity has had a profound impact on the local cuisine, enhancing the region's culinary culture and giving rise to unique flavors. One such distinctive dish is Düzce Köftesi. What makes Düzce Köftesi stand out from other köfte (meatballs) is the natural environment in which the meat used for its preparation is sourced. The beef (preferably from a heifer) or lamb meat used in Düzce Köftesi is raised and grazed in the Düzce plateaus, which feature a distinct flora. Unlike other variations, no additional fat beyond the meat's natural fat is added to Düzce Köftesi. Only a small quantity of spices and corn flour (rather than bread) is included. The production method and expertise are key to preserving the authentic meat flavor that Düzce Köftesi imparts. Production Method: The naturally fatty tissue of heifer or lamb raised in the plateaus is cleaned from veins and membranes. The cleaned fatty tissue is then ground once in a meat grinder to achieve a medium-thickness consistency. Subsequently, 100 grams of dry onions are also ground and added to the minced meat. Ingredients for Düzce Köftesi: - 1 kilogram naturally fatty tissue minced meat - 100 grams of dry onions - 1 teacup of corn flour - 1 teaspoon of salt - 1 teaspoon of black pepper (optional) - 1 teaspoon of red pepper - 1 teaspoon of red pepper flakes (optional) - 1 teaspoon of cumin (optional) - 1 teaspoon of thyme (optional) - 2 cloves of garlic (optional) To prepare Düzce Köftesi, ground onions are mixed with the minced meat in a large bowl. Then, spices are incorporated, followed by the addition of corn flour to the mixture, which is kneaded thoroughly with the fingertips. Once the mixture reaches the proper consistency, small portions, roughly the size of a walnut, are separated and shaped by pressing them with the palm. The shaped köftes are then set aside. For grilling, oak charcoal is used. Once the charcoal is covered with white ash, it is ready for cooking. The shaped köftes are placed on the grill and cooked on both sides until they are evenly browned. After achieving a uniform browning, grilled tomatoes and green peppers are added, and the köftes are served hot.