Igdir Tas Meatball Dinner Description and Distinctive Features of the Product: The Iğdır Stone Meatball Dish is a traditional meat-based specialty made using minced meat that is prepared by pounding the front leg, thigh, and rib sections of sheep and lambs raised in the districts of Iğdır Center, Aralık, Karakoyunlu, and Tuzluca, areas renowned for their distinctive natural flora. Production Method: In preparing the Iğdır Stone Meatball Dish, meat is sourced from the front legs, thighs, and ribs of sheep and lambs raised in Iğdır Center, Aralık, Karakoyunlu, and Tuzluca districts. All excess fat, tendons, and veins are carefully removed, and the meat is cut into appropriately sized portions. Once cut, the meat is left to rest at a temperature of 4ºC for a period of 2 to 4 days. No marination is applied during this process. The ingredients used in the production of Iğdır Stone Meatball Dish are as follows: - 500 grams boneless meat - 4 grams yellow root (Latin name is Zanthorrhiza Apilifolia.) - 15 grams tomato paste - 10 grams vegetable oil (or animal fat) - 3 grams black pepper - 3–4 sprigs of parsley - ½ onion - 40 grams lepe (broken chickpeas) - 50 grams rice - 1 egg - 1 medium-sized potato The meat is tenderized using a meat mallet on a special stone surface intended for this purpose. Both the pounding stone and mallet must meet the standards outlined in the Turkish Food Codex Regulation concerning food-contact materials. After being well-pounded, the meat is minced, and ingredients such as tomato paste, vegetable oil (or animal fat), finely chopped parsley, lepe, and rice are added. The mixture is then kneaded once more with a sprinkle of turmeric (yellow root) and black pepper, followed by the addition of an egg. After thoroughly kneading, the mixture is shaped into meatballs about the size of a medium potato by hand. Meanwhile, finely diced onions are sautéed in vegetable oil or animal fat. Tomato paste and water are added, and the mixture is brought to a boil. Once boiling, the prepared meatballs are added and boiled for approximately five minutes. After that, potatoes cut into 5–6 pieces are placed into the pot, along with salt. The dish is cooked a bit longer until the potatoes are tender. Once everything is properly cooked, the Iğdır Stone Meatball Dish is ready to be served.