Burdur Shish Meatballs Product Description and Distinctive Features: Burdur Skewered Meatballs, a unique meat dish exclusive to the Burdur province, have been crafted for many years and are specific to Burdur. The key feature of Burdur Skewered Meatballs lies in the use of meat from goats raised in the mountains, which are solely fed on mountain plants like thyme and shrubs. These meatballs are served with thin pita made from white wheat flour. Over time, however, factors such as the decline in goat farming, changes in dietary habits, taste preferences, and shifts in food sources due to 'natural sociocultural' changes have impacted Burdur Skewered Meatballs. In the making of Burdur Skewered Meatballs, rib meat from either goats or cattle can be used. The most distinguishing feature that sets Burdur Skewered Meatballs apart from other meatballs is that it is made from minced rib meat of goats or cattle, resulting in a delicious and easily digestible dish. Unlike other meatballs, Burdur Skewered Meatballs do not contain any offal, internal fat, white meat, onions, peppers, tomato paste, bread crumbs, or any natural or artificial additives in its composition. Furthermore, the production technique and craftsmanship significantly contribute to the uniqueness of the product. Production Method: Preparation of Minced Meat and Meatball Making: Used Materials; Burdur Skewered Meatball Skewers and Stove - Skewer Length: 45-50 cm - Skewer Width: 1 cm - Skewer Thickness: Made of "Forged Iron" with a thickness of 3 mm. - Stove Length: Can vary between 100 cm and 250 cm. Stove width should be 25-30 cm. - Stove Depth: It should be approximately 15-20 cm to allow efficient heat from ash and embers. Burdur Skewered Meatball Ingredients - Rib meat from a fatty goat or cattle is used at a ratio of 20% to 25%. No additional fat is used; the fat comes from the meat itself. - The meat is cleaned of sinews, veins, and membranes. - The meat is ground using a meat grinder in a single pass. (As Burdur Skewered Meatballs are a regional product, they are sometimes made in homes by manually chopping the meat using a double-blade method.) - For every 1000 g of meat, add a maximum of 25 g of salt. - The Burdur Skewered Meatball mixture is kneaded by hand until it becomes homogeneous. - Let the meatball mixture rest for at least 30-60 minutes at +4 degrees Celsius. Burdur Skewered Meatball Production Method - Water is placed in a container that your hand can fit into. Wet your hand by dipping it into the container; this is crucial to prevent the meat from falling off the skewer. However, the amount of water left on your hand should be minimal; too much water can boil the meat and affect the taste of Burdur Skewered Meatballs. - Take 20 g of Burdur Skewered Meatball mixture into your palm. - The Meatball Mixture: Spread the meatball mixture onto skewers, making them approximately 12-14 cm long and 2 cm wide. Even spreading is essential for proper cooking. - Skewered Meatballs should not be left for more than 10 minutes at +4 degrees Celsius; otherwise, they may dry out, and the flavor may diminish. - 120 g Raw Minced Meat, 100 g Cooked Burdur Skewered Meatballs make one portion. - One portion includes 6 cooked Skewered Meatballs. Cooking Method - Ignite hardwood charcoal in the stove to create a flameless, stable, ember-filled environment. - Charcoal that does not turn into embers, i.e., not fully burned or burning insufficiently, can dry out and harden the Skewered Meatballs, affecting their taste. - Absolutely no ventilator or electric fan is used during cooking. The fire is reinforced with a small fan. - Once the stove is ready, place skewers with 6 meatball-covered minced meat for one portion. - During cooking, flip the skewers frequently. - The fats formed on the meat's surface are squeezed onto the pitas during cooking to prevent dripping onto the fire. Otherwise, if the fat drips onto the fire, it may flare up, causing the meat to burn and affecting the taste. - The greased pitas are held above the cooking Burdur Skewered Meatballs to preserve their warmth.