Bergama Meatballs Product Description and Distinguishing Features: Bergama Meatball; is a meatball prepared in oval or square shape using beef, semolina flour, cumin, and salt, and cooked on oak wood fire and grooved grill. The meat used in production is obtained from cattle raised on natural vegetation as open grazing, comprising 30% rib, 30% forelimb, 20% neck, and 20% leg meat. Due to the addition of 10% beating fat or the meat's own fat, Bergama Meatball is soft and slightly juicy. The dimensions of Bergama Meatball are approximately 7 x 4 cm. The weight of one raw meatball is around 30 g, and a portion consists of 5 meatballs. It is served with parsley, onion, tomato, and green pepper in the form of a salad. Bergama Meatball has a long history and holds a significant place in the cuisine of the Bergama district, establishing a connection with its geographical boundary. Production Method: In the production of Bergama Meatball, preferably, the meat of cattle raised as open grazing within the geographical boundary is used. Ingredients: - 1 kg beef - 100 g beating fat or the meat's own fat - 15 g salt - 10 g cumin - 100 g semolina flour Preparation: After cleaning the nerves from the beef, add 10% beating fat or the meat's own fat, grind it in a meat grinder until it becomes homogeneous, and mix well. Add salt and cumin, then knead for 10 minutes using a dough machine or by hand. Take approximately 30 g pieces of the resulting meatball dough, make oval or square-shaped meatballs, and let them rest in the refrigerator for a day.Arrange the prepared meatballs on the grooved grill. Cook them on an oak wood fire, turning them frequently to keep them soft.Bergama Meatball is served in portions of 5 meatballs, accompanied by a salad of parsley, onion, tomato, and green pepper. Optionally, it can be served with piyaz (a type of bean salad).