Hayrabolu Cerkezmusellim Meatballs Product Description and Distinguishing Features: Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball; produced in the Çerkezmüsellim Neighborhood of Hayrabolu district by grilling meatballs prepared with a mixture of beef, beef suet, stale wheat bread, onions, garlic, cumin, black pepper, salt, and red pepper, preferably on a fluted grill using hardwood charcoal. It is served with grilled tomatoes and peppers. The beef mixture used in the production of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball is prepared with 50% ribs, 25% arm, and 25% neck meat. The fat content in the meatballs does not exceed 25%, and beef suet is added. The beef comes from male cattle of Holstein and Simmental breeds, aged less than 2 years, weighing between 200300 kg. The cattle are raised in pastures containing plant species such as Trifolium apertum var. kilaeum, Trifolium vesiculosum var. rumelicum, Chrysopogon gryllus, Vulpia muralis, Koeleria lobata, Salvia amplexicaulis, Thymus atticus, Artemisia marschalliana, and Artemisia marschalliana, imparting aromatic qualities to the meatballs. Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball has an oval shape resembling a slipper. The meatball dough, pressed onto trays before kneading and shaping, is rested at 04°C for at least 1824 hours, resulting in an elastic texture and a balanced distribution of spices and meat flavors. In one portion of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball, there are 4 meatballs, each weighing 50g. When frozen and stored at 18°C without breaking the cold chain, it can be preserved for up to 6 months. When kept fresh at 24°C without breaking the cold chain, it can be stored for a maximum of 4 days.The history of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball dates back to ancient times, holding significant importance in the culinary culture of the geographical region. For these reasons, there is a strong connection between the product and the geographical region. Production Method: In the production of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball, the meat is obtained from male cattle of Holstein and Simmental breeds, aged less than 2 years, weighing between 200300 kg, and raised in pastures containing local plant species such as Trifolium apertum var. kilaeum, Trifolium vesiculosum var. rumelicum, Chrysopogon gryllus, Vulpia muralis, Koeleria lobata, Salvia amplexicaulis, Thymus atticus, Artemisia marschalliana, and Artemisia marschalliana, defining the geographical region. Composition of 10 kg Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball dough: 77.5 kg beef (%50 ribs, %25 arm, %25 neck meat) 11.5 kg beef suet 8001000 g stale wheat bread 300400 g onions 150250 g garlic 1525 g cumin 3050 g black pepper 100150 g salt 3050 g red pepper The meat, separated from bones, nerves, cartilage, tendons, and ligaments, has beef suet added to it in an amount not exceeding 25% based on the state of fat in the meat. Stale wheat bread, onions, and garlic are added, mixed, and passed through a meat grinder once. Cumin, black pepper, salt, and red pepper spices are added, thoroughly mixed, and passed through the meat grinder once again. The mixture is left to rest in the refrigerator for at least 1824 hours. From the rested meatball dough, pieces weighing 50 g each are taken to prepare meatballs resembling a slipper in shape. The meatballs are cooked on a fluted grill, preferably using hardwood charcoal. The service of Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball is done in a portion containing 4 meatballs, accompanied by grilled tomatoes and peppers. Hayrabolu Çerkezmüsellim Meatball / Hayrabolu Çerkezmüsellim Slipper Meatball, when frozen raw and packaged in foodcontactsafe packaging without breaking the cold chain, can be preserved for up to 6 months at 18°C. When kept fresh at 24°C without breaking the cold chain, it can be stored for a maximum of 4 days.