Emirdag Stuffed Meatballs Product Description and Distinguishing Features: Emirdağ Stuffed Köfte; a round-shaped köfte prepared with a thin coating of fine bulgur and minced meat, and an inner filling made with tail fat, boiled in water. It can be consumed hot or cold. Optionally, it can be drizzled with a sauce made of tomato paste and butter. After being boiled, Emirdağ Stuffed Köfte can be preserved for up to 15 days by packaging it in vacuum-sealed food packaging and maintaining the cold chain. With a history dating back, Emirdağ Stuffed Köfte is a choice not only for daily meals but also for gatherings. The fine bulgur used in the outer coating mixture is obtained from hard durum wheat and is locally known as "düğür" within the geographical boundary. The preparation of the inner filling with tail fat is a characteristic specific to the geographical region. The kneading of the outer coating, shaping the köfte, and the boiling stages require skill and expertise. Therefore, there is a connection between the geographical boundary and the reputation of Emirdağ Stuffed Köfte. Preparation of Emirdağ Stuffed Köfte: The minced meat, chopped onions, egg, and spices from the outer coating components are mixed in a deep bowl and kneaded until they become homogeneous. Fine bulgur (düğür) is added, and it is kneaded for about 10 minutes. Half a cup of water at room temperature is added during kneading to achieve the desired consistency. It requires skill to knead the outer mixture properly to avoid unwanted results such as the köfte not holding its shape, cracking, or falling apart, especially during shaping and cooking stages.After cutting off the air contact, the outer mixture of Emirdağ Stuffed Köfte is rested in the refrigerator for about 15 minutes to prevent the formation of a crust. For the preparation of the inner filling of Emirdağ Stuffed Köfte, the tail fat is first boiled for approximately 5 minutes in slightly salted water and then diced. It is then thoroughly roasted in a pan with finely chopped onions without dilution. Following the roasting process, spices and optionally parsley, finely chopped, are added to the roasted tail fat, and the mixture is left to cool. Stirring occasionally during cooling ensures the homogeneous distribution of components. Pieces the size of mandarins are taken from the outer coating mixture and rolled in the palm. They are then shaped like a bowl by opening the middle part with the thumb. About a tablespoon of the inner filling is placed inside, and the ends are closed by pinching them. Rolling the stuffed köftes a few times in the palm is done to give them their final shape during the boiling stage, requiring skill. Water is added to a deep pot halfway, and when it starts to boil, salt is added. Stuffed köftes are placed in the water at intervals while it is boiling. The pot lid is not closed during boiling, and the köftes are gently and slowly stirred occasionally to prevent them from sticking together. After approximately 20 minutes of boiling, Emirdağ Stuffed Köfte is removed from the water and served hot or preferably cold, either plain or with a tomato-paste-flavored butter sauce poured over it.Emirdağ Stuffed Köfte can be preserved for up to 15 days after boiling by packaging it in vacuum-sealed food packaging and maintaining the cold chain.