Afyonkarahisar Cullama Meatballs Product Description and Distinguishing Features: Afyon / Afyonkarahisar Çullama Köfte; a regional dish prepared by kneading a mixture of minced beef and fine bulgur, shaping it into an oval form, boiling it, and then coating it in an egg mixture before frying. Afyon/Afyonkarahisar Çullama Köfte has an approximate diameter of 5 cm and a thickness of 1.5 cm, presenting an oval shape. Having a history that dates back in time and a production method specific to a geographical region, the term "çullama" in the name of Afyon / Afyonkarahisar Çullama Köfte is used due to the fringes formed on the surface of the köfte after frying. Mentioned in cookbooks and scientific articles related to Afyon cuisine, Afyon / Afyonkarahisar Çullama Köfte is closely associated with a geographical boundary and has gained recognition. Preparation Chopped onions, parsley, fine bulgur, and half-fat minced beef are placed in a bowl. Salt and black pepper are added, and the mixture is stirred and kneaded. To prevent the mixture from drying out during kneading, a small amount of water (100-200 ml) can be used. The kneading process continues until the mixture turns brown and the bulgur grains swell thoroughly (approximately 10 minutes). If the kneading process is not done properly, the product may fall apart during boiling. While preparing this mixture, water and the desired amount of salt are added to a large pot and brought to a boil. For the batter, 250 g of flour and baking soda are placed in a bowl. In another bowl, 2 eggs are beaten. Approximately 50 g portions of the previously prepared filling are taken, shaped into oval meatballs with a diameter of about 5 cm and a thickness of 1.5 cm, and placed on a separate plate. The meatballs are boiled in the boiling water. Once boiled, the meatballs are removed from the water when they float to the surface and placed on a plate to drain excess water. Each boiled meatball is individually coated with flour first, excess flour is lightly shaken off, then it is dipped in the beaten egg. The egg-coated meatballs are fried in hot oil without allowing the outer coating to run. After frying, the meatballs are placed on a napkin to absorb excess oil, and Afyon / Afyonkarahisar Çullama Köfte is ready to be served. Production, Processing, and Other Operations to Take Place Within the Geographical Boundary: The history of Afyon / Afyonkarahisar Çullama Köfte dates back in time. The production method specific to the province of Afyonkarahisar requires skill. For this reason, all stages of the production of Afyon / Afyonkarahisar Çullama Köfte must be carried out within the specified geographical boundary, establishing a close connection between its reputation and the geographical area.