Adıyaman Çiğköfte
Adıyaman Meatless Raw Meatballs; It consists of fine bulgur for raw meatballs, isot, pepper and tomato paste, parsley, pomegranate syrup, vegetable oil, onion, garlic, walnut, salt and a mixture of various spices. Bulgur, which is used as the raw material of the product, should preferably be fine bulgur with raw meatballs, which is produced from semi-hard red bread wheat of Triticum aestivum, locally called bagel. The reason why this size is preferred is that it softens easily and facilitates the kneading of the product. Adıyaman Meatless Raw Meatballs was registered by the Turkish Patent and Trademark Office on 12.07.2018 and received a geographical indication.
