Adıyaman Meatless Raw Meatballs Description and Distinctive Features of the Product: The history of Çiğ Köfte (Turkish raw meatball) dates back to King Nemrut, who lived in the Kommagene region, including the present-day Adıyaman region. An alternative to meat-containing Çiğ Köfte, known as "etsiz çiğ köfte" (meatless raw meatball), has become synonymous with the Adıyaman region. Adıyaman Etsiz Çiğ Köfte is composed of fine bulgur suitable for making raw meatballs, isot (red pepper flakes), pepper and tomato paste, parsley, pomegranate molasses, vegetable oil, onions, garlic, walnuts, salt, and various spices. The preferred raw material for bulgur is ideally fine bulgur produced from a semi-hard red bread wheat known locally as "simit," with more than 90% of it being smaller than 1.6 mm. This size is preferred because it softens easily and facilitates the kneading of the product. Production Method: There are two different production methods for Adıyaman Etsiz Çiğ Köfte (meatless raw meatball). In the first method, crushed garlic, finely chopped onions (not exceeding 4 mm in size), ground walnuts (smaller than 1.6 mm), isot, pepper and tomato paste, and pomegranate molasses are mixed in a stainless steel basin. It is kneaded until it reaches a paste-like consistency. Fine raw meatball bulgur is added to the kneaded mixture, and it is kneaded for approximately 15-20 more minutes. When the consistency becomes pasty and sticks to the hand when pressed manually without the grains being very distinct, an appropriate amount of water is added and kneading continues for 2-3 minutes. Then, spices, salt, vegetable oil, and if desired, freshly squeezed lemon juice and grated tomatoes are added, and it is kneaded for an additional 2-3 minutes. In the final stage, finely chopped parsley is mixed in, completing the preparation of the raw meatball. In the second method, fine raw meatball bulgur is placed in a stainless steel basin. In another container, predetermined amounts of tomato paste, pepper paste, isot, grated onions (smaller than 4 mm), crushed garlic, ground walnuts (smaller than 1.6 mm), spices, and salt are mixed. This mixture is added to the basin along with the bulgur and kneaded together. During kneading, a sufficient amount of drinking water is added to soften the bulgur. The kneading process is thus continued for about half an hour. When the consistency becomes pasty and sticks to the hand when pressed manually without the grains being very distinct, specific amounts of pomegranate molasses, and if desired, freshly squeezed lemon juice and grated tomatoes are added to the raw meatball. After completing the kneading process, vegetable oil and finely chopped parsley are added, and it is kneaded for an additional 2-3 minutes, completing the preparation of the raw meatball.