Hayrabolu Cerkezmusellim Meatballs Product Description and Distinguishing Features: Hayrabolu Çerkezmüsellim Meatball, also known as Hayrabolu Çerkezmüsellim Slipper Meatball, is a traditional dish from the Çerkezmüsellim Neighborhood in the Hayrabolu district. These meatballs are made from a blend of beef, beef suet, stale wheat bread, onions, garlic, cumin, black pepper, salt, and red pepper. They are typically grilled over hardwood charcoal on a fluted grill to achieve a distinctive flavor. The dish is customarily served alongside grilled tomatoes and peppers. The beef blend used in making Hayrabolu Çerkezmüsellim Meatball or Hayrabolu Çerkezmüsellim Slipper Meatball consists of 50% rib meat, 25% arm meat, and 25% neck meat. The total fat content does not exceed 25%, and additional beef suet is incorporated. The beef is sourced from male Holstein and Simmental cattle younger than 2 years old, weighing between 200 and 300 kg. These cattle graze on pastures rich with aromatic plants like Trifolium apertum var. kilaeum, Trifolium vesiculosum var. rumelicum, Chrysopogon gryllus, Vulpia muralis, Koeleria lobata, Salvia amplexicaulis, Thymus atticus, Artemisia marschalliana, which impart unique flavors to the meatballs. The shape of the Hayrabolu Çerkezmüsellim Meatball is oval, resembling a slipper. Before shaping, the meatball mixture is pressed onto trays and then rested at 4°C for 18 to 24 hours. This resting period helps develop an elastic texture and ensures an even blend of spices and meat flavors throughout the meatball. A typical serving of Hayrabolu Çerkezmüsellim Meatball includes 4 meatballs, each weighing about 50 grams. When frozen and kept at -18°C without interruption of the cold chain, the product can be stored for up to 6 months. If kept fresh at 4°C and properly refrigerated, it can be consumed within 4 days. The origins of this meatball date back to ancient times, highlighting its deep-rooted significance in the culinary traditions of the region. Consequently, the product maintains a strong connection with its geographical origin. < Production Method: In making Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball, the meat is sourced from male Holstein and Simmental cattle under the age of 2 years, weighing between 200 and 300 kg. These animals graze on pastures rich with native plants such as Trifolium apertum var. kilaeum, Trifolium vesiculosum var. rumelicum, Chrysopogon gryllus, Vulpia muralis, Koeleria lobata, Salvia amplexicaulis, Thymus atticus, and Artemisia marschalliana, which help define the geographical identity of the product. The ingredients used for 10 kg of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball dough are as follows: 7.75 kg beef (50% ribs, 25% arm, 25% neck meat) 1.15 kg beef suet 800-1000 g stale wheat bread 300-400 g onions 150-250 g garlic 15-25 g cumin 30-50 g black pepper 100-150 g salt 30-50 g red pepper The meat is carefully trimmed to remove bones, nerves, cartilage, tendons, and ligaments, then combined with beef suet not exceeding 25% based on the fat content of the meat. Stale wheat bread, onions, and garlic are added, mixed well, and ground once through a meat grinder. Next, spices including cumin, black pepper, salt, and red pepper are incorporated, mixed thoroughly, and passed through the grinder a second time. The mixture is refrigerated to rest for at least 18 to 24 hours. From this rested dough, portions weighing 50 g each are shaped into slipper-like meatballs. These meatballs are traditionally grilled on a fluted grill, preferably over hardwood charcoal. A serving of Hayrabolu Çerkezmüsellim Meatball / Slipper Meatball includes 4 meatballs, served alongside grilled tomatoes and peppers. When frozen raw and packed in food-safe packaging without interruption of the cold chain, Hayrabolu Çerkezmüsellim Meatball can be stored for up to 6 months at -18°C. If kept fresh at 4°C under continuous refrigeration, it has a maximum shelf life of 4 days.