Kaman Besmec Description and Distinguishing Features of the Product: Kaman Besmeç is a dish produced by cooking meatballs made from medium-fat ground beef, dry onions, and fine bulgur with olive oil on a griddle or in a pan. The meatballs are 6-8 cm in diameter and 1.5 cm thick.In the production of Kaman Besmeç, fine bulgur (düğül) is used, obtained from grinding fine bulgur wheat with a protein content of 13-15%.The history of Kaman Besmeç dates back to ancient times and holds a significant place in the culinary culture of the Kaman district. Therefore, it is associated with a geographical boundary in terms of reputation. Production Method: The fine bulgur (düğül) used in the production of Kaman Besmeç is obtained by grinding bulgur wheat, produced in the geographical region and having a protein content of 13-15%, in a mill. Ingredients for Kaman Besmeç: - 1 kg medium-fat ground beef - 850 g fine bulgur - 2 medium-sized dry onions - 50 g tomato paste - Parsley (optional) - 10 g red pepper flakes (optional) - 5 g black pepper - 5 g salt - 100 ml water (if needed) - 50 ml olive oil Preparation of Kaman Besmeç: Grated onions, fine bulgur, and water are mixed in a bowl and kneaded for 5 minutes. Ground beef, tomato paste, red pepper flakes, salt, and black pepper are added, and the mixture is kneaded for 25-30 minutes until the bulgur softens. Optionally, chopped parsley can be added and kneaded for a while longer. Portions of the mixture are taken, rounded and flattened slightly in the palm to form meatballs that are 6-8 cm in diameter and 1.5 cm thick. The meatballs are cooked on a griddle or in a pan over medium heat with olive oil, turning them for 6-8 minutes. Kaman Besmeç is served hot.