Kirkagaç Topalak Dinner Description and Distinctive Features of the Product: Kırkağaç Topalak Dish; a dish specific to the Kırkağaç district of Manisa province, prepared by mixing previously prepared meatballs with beef bone broth obtained by boiling the bone, and cooking it again with a sauce unique to this dish.Kırkağaç Topalak Dish has a thick and oily texture due to the minced meat and bone broth in its content. Popularly known as Kırkağaç Topalak Dish among the locals, this dish is a type of soup with meatballs unique to the Kırkağaç district of Manisa province. Kırkağaç Topalak Dish, which holds an important place in the culinary culture of Manisa province, is not only consumed in daily meals but also served on special occasions such as weddings, holidays, and festivals.The preparation and cooking stages of Kırkağaç Topalak Dish, which differ in terms of ingredients and production method, require skill. For these reasons, Kırkağaç Topalak Dish is closely associated with the Kırkağaç district of Manisa province where it is produced. Production Method: In the preparation of Kırkağaç Topalak Dish, skill in the selection and preparation of ingredients, as well as the cooking stages, plays a significant role. For the preparation of Kırkağaç Topalak Dish, meat obtained from cattle raised in the Manisa province is preferred. Lean beef, preferably, is minced twice through a meat grinder to achieve a minced meat consistency. The necessary components for the meatballs are placed in a sufficiently large bowl and meticulously kneaded to ensure thorough mixing. To achieve the desired consistency, a small amount of flour is gradually added during kneading. Skill in kneading is particularly important in this regard. The result of kneading is the meatball dough. After resting for at least 1 hour, the meatball dough is divided into round/oval shapes, usually ranging from 10 to 20 grams, creating the topalak meatballs.The prepared topalak meatballs are fried in a pan with olive oil. Once fried, the meatballs are transferred to another container to drain excess oil and left to cool. Preparation of the Sauce: Cleaned pieces of beef bone (typically knuckle bone) are placed in a food-safe container of sufficient size. Enough water is added to cover the bones, and salt is added. The mixture is boiled thoroughly, and any foam that may form during boiling is removed with a skimmer. The obtained bone broth is strained into a separate container before cooling. Olive oil and tomato paste are mixed and heated in a separate pan to create a sauce, which is then added to the bone broth. A portion of this tomato-based sauce is reserved for use during serving. To the bone broth with the sauce, lemon and/or sumac juice, and optionally black pepper, red pepper flakes, and/or paprika are added. These components are cooked until their color and flavor are incorporated into the mixture. Serving: Attention is given not only to the preparation but also to the presentation of Kırkağaç Topalak Dish. The prepared topalak meatballs are placed in the hot sauce for about 5 minutes to mix with the sauce. Softened topalak meatballs are then ladled onto a serving plate.For serving Kırkağaç Topalak Dish, optionally bone broth sauce and/or the reserved tomato-based sauce can be added on top. Additionally, to taste, black pepper and finely chopped parsley can be added before serving.