Emirdag Stuffed Meatballs Product Description and Distinguishing Features: Emirdağ Stuffed Köfte is a round-shaped köfte, made with a thin layer of fine bulgur and minced meat, containing an inner filling made with tail fat, and boiled in water. It can be enjoyed either hot or cold. For added flavor, it can optionally be topped with a sauce made from tomato paste and butter. After boiling, Emirdağ Stuffed Köfte can be stored for up to 15 days by packaging it in vacuum-sealed food packaging while maintaining the cold chain. With a long history, Emirdağ Stuffed Köfte is a popular dish, not just for everyday meals, but also for special occasions. The fine bulgur used for the outer coating is sourced from hard durum wheat and is locally referred to as "düğür" within the region. The preparation of the inner filling, which includes tail fat, is a unique feature specific to the geographical region. The processes of kneading the outer coating, shaping the köfte, and boiling require skill and precision. As a result, Emirdağ Stuffed Köfte is strongly linked to the reputation of the geographical boundary. Preparation of Emirdağ Stuffed Köfte: The minced meat, chopped onions, egg, and spices for the outer coating are combined in a deep bowl and kneaded until a uniform mixture is achieved. Fine bulgur (referred to as düğür) is incorporated, and the kneading continues for about 10 minutes. To achieve the desired consistency, half a cup of room temperature water is gradually added during the kneading process. Kneading the outer mixture properly requires skill to ensure that the köfte maintains its shape and doesn't crack or fall apart during shaping and cooking stages. Once the kneading process is complete, the outer mixture of Emirdağ Stuffed Köfte is rested in the refrigerator for about 15 minutes to prevent the formation of a crust, with the air contact cut off. For the inner filling preparation, the tail fat is first boiled for about 5 minutes in slightly salted water, then diced. It is then carefully roasted in a pan with finely chopped onions without adding any liquids. After roasting, spices and optionally finely chopped parsley are added, and the mixture is allowed to cool. Stirring the mixture occasionally during cooling helps ensure the even distribution of all components. Pieces about the size of mandarins are taken from the outer coating mixture and rolled in the palm. The center is then hollowed out with the thumb to shape them like a bowl. A tablespoon of the inner filling is placed inside, and the edges are pinched together to seal. The stuffed köftes are gently rolled a few times in the palm to achieve their final shape during the boiling stage, requiring a delicate touch. A deep pot is filled halfway with water, and once it starts to boil, salt is added. The stuffed köftes are then placed in the boiling water at intervals. The pot lid is kept off during the boiling process, and the köftes are stirred gently and slowly from time to time to prevent them from sticking together. After about 20 minutes of boiling, Emirdağ Stuffed Köfte is removed from the water and served either hot or preferably cold. It can be served plain or with a tomato-paste-flavored butter sauce poured over it. Emirdağ Stuffed Köfte can be preserved for up to 15 days after boiling by packaging it in vacuum-sealed food packaging and maintaining the cold chain.