Kaman Besmec Description and Distinguishing Features of the Product: Kaman Besmeç is a traditional dish made by grilling or pan-cooking meat patties that are prepared using a mixture of medium-fat minced meat, dry onions, and fine bulgur. These patties are typically shaped with a diameter of 6–8 cm and a thickness of about 1.5 cm. The key ingredient, fine bulgur (düğül), is produced by milling high-protein wheat, containing around 13–15% protein. Kaman Besmeç has deep historical roots and holds a vital role in the gastronomic heritage of the Kaman district. Its longstanding reputation is closely tied to the local geography and culinary identity of the region. Production Method: The fine bulgur (düğül) used in making Kaman Besmeç is derived by milling bulgur wheat grown within the geographical region. This wheat typically contains a protein ratio of 13–15%, ensuring the bulgur's quality and consistency. Ingredients for Kaman Besmeç:, - 1 kg medium-fat ground beef, - 850 g fine bulgur, - 2 medium-sized dry onions, - 50 g tomato paste, - Parsley (optional), - 10 g red pepper flakes (optional), - 5 g black pepper, - 5 g salt, - 100 ml water (as needed), - 50 ml olive oil, Preparation Method: Begin by mixing the grated onions, fine bulgur, and a little water in a bowl and knead the mixture for about 5 minutes. Add the ground beef, tomato paste, salt, black pepper, and red pepper flakes, and knead the ingredients together thoroughly for 25–30 minutes until the bulgur softens. Optionally, you may add chopped parsley and knead briefly once more. Shape the mixture into patties roughly 6–8 cm in diameter and about 1.5 cm thick by flattening them slightly in your palm. Heat olive oil in a pan or on a griddle and cook the patties over medium heat for 6–8 minutes, turning occasionally until fully cooked. Kaman Besmeç is best enjoyed while hot.