Dogubayazit Abdigor Meatballs Description and Distinguishing Features of the Product: Renowned for being built in honor of Çolak Abdi Pasha, a key figure in the construction of İshak Pasha Palace, one of the most significant historical structures in the Ağrı province, Abdigör Köfte is also known for being a meat dish that is gentle on the stomach. Abdigör Köfte is the first dish that comes to mind when Ağrı is mentioned. Due to its believed health benefits, it is frequently prepared in households. The preparation of this challenging köfte takes approximately half a day. What sets Ağrı Abdigör Köfte apart from other köftes commonly made in our country is the extensive pounding of the meat, from which nerves have been removed, on stone countertops known as "sal" until it turns into a paste-like consistency. Production Method: Ingredients: - 1 kg boneless lean beef leg meat - 1 egg - 1 medium-sized grated onion (100 g) - 10 g flour - 100 ml water - Salt Instructions: 1. Spread the boneless lean beef leg meat on a stone countertop known as "sal." Sprinkle a pinch of salt and pound it with a wooden mallet. Remove the nerves that come out while pounding the meat. Continue pounding the meat for 1 hour until it reaches a paste-like consistency. 2. Add the grated onion to the pounded meat and continue pounding until the meat and onion are fully integrated. Let the meat rest for about 15 minutes, then transfer it to a bowl. 3. Beat the egg and water together, then mix. 4. Boil approximately 3 liters of water in a pot and add 15 g of salt. Form balls from the meat mixture and slowly drop them into the water. Boil the köftes over low heat until they are cooked. 5. Remove the köftes from the water and serve hot with plain rice pilaf.