Igdir Tas Meatball Dinner Description and Distinctive Features of the Product: Iğdır Stone Meatball Dish is a meat dish prepared with minced meat obtained by pounding the front leg, thigh, and rib parts of sheep and lambs raised in Iğdır Center, Aralık, Karakoyunlu, and Tuzluca districts, which are known for their unique flora. Production Method: In the production of Iğdır Stone Meatball Dish, the front leg, thigh, and rib parts of sheep and lambs raised in Iğdır Center, Aralık, Karakoyunlu, and Tuzluca districts are used. Unwanted parts such as fat, nerves, and veins of the meat are meticulously cleaned, and the meat is cut into suitable-sized pieces. After cutting, the meat should rest at 4ºC for 2 to 4 days. No marination is done afterward. The ingredients used in the production of Iğdır Stone Meatball Dish are as follows: - 500 grams boneless meat - 4 grams yellow root (Latin name is Zanthorrhiza Apilifolia.) - 15 grams tomato paste - 10 grams vegetable oil (or animal fat) - 3 grams black pepper - 3–4 sprigs of parsley - ½ onion - 40 grams lepe (broken chickpeas) - 50 grams rice - 1 egg - 1 medium-sized potato The meat is pounded with a meat mallet on a stone designated for meat pounding. The pounding stone and meat mallet should comply with the Turkish Food Codex Regulation on Materials and Articles in Contact with Food. The thoroughly pounded meat is minced, and tomato paste, vegetable oil (or animal fat), finely chopped parsley, lepe, and rice are added and mixed. The minced mixture is kneaded again after sprinkling yellow root and black pepper, followed by adding the egg. The thoroughly kneaded meat mixture is then rolled into meatballs the size of a medium-sized potato in the palm of the hand. Meanwhile, finely chopped onion is sautéed in vegetable oil (or animal fat). Tomato paste and water are added, and the mixture is brought to a boil. Once boiling, the meatballs are added and boiled for about five minutes. Later, the potato, cut into 5–6 pieces, is added to the dish. Salt is also added, and it is boiled for some time. Once the potatoes are cooked, the Iğdır Stone Meatball Dish is ready for consumption and is served.