Duzce Meatballs Product Description and Distinctive Features: Düzce became a preferred settlement point in the late 19th century and early 20th century migrations to the region due to its geographical location, being an important transit point, and the diversity of its climate and vegetation. The population of Düzce, consisting of Caucasian immigrants, those migrating from the Eastern Black Sea region, and the local residents, has created ethnic and cultural diversity. This diversity has influenced the Düzce cuisine, leading to the enrichment of the region's culinary culture and the emergence of unique flavors. One such distinctive dish in Düzce is Düzce Köftesi. What sets Düzce Köftesi apart from other types of köfte (meatballs) is the natural environment in which the meat used in its production is raised. The beef (preferably heifer) or lamb meat used in making Düzce Köftesi is raised and grazed in the Düzce plateaus, which have their own unique flora. No additional fat, other than the meat's natural fat, is added to Düzce Köftesi. Only a small amount of spices and corn flour instead of bread are added. The production technique and expertise are crucial in achieving the true meat flavor that Düzce Köftesi leaves in the mouth. Production Method: The naturally fatty tissue of heifer or lamb raised in the plateaus is cleaned from veins and membranes. The cleaned fatty tissue is then ground once in a meat grinder to achieve a medium-thickness consistency. Subsequently, 100 grams of dry onions are also ground and added to the minced meat. Ingredients for Düzce Köftesi: - 1 kilogram naturally fatty tissue minced meat - 100 grams of dry onions - 1 teacup of corn flour - 1 teaspoon of salt - 1 teaspoon of black pepper (optional) - 1 teaspoon of red pepper - 1 teaspoon of red pepper flakes (optional) - 1 teaspoon of cumin (optional) - 1 teaspoon of thyme (optional) - 2 cloves of garlic (optional) To prepare Düzce Köftesi, the ground onions are added to the minced meat in a large bowl. Spices are added, and then corn flour is added to the mixture, which is then kneaded well with fingertips. After kneading to the right consistency, small pieces of the mixture, about the size of a walnut, are separated and shaped by pressing with the palm. The shaped köftes are set aside. Oak charcoal is used for grilling, and once the charcoal is covered with white ash, it is ready for cooking. The shaped köftes are placed on the grill and cooked on both sides until they are evenly browned. After all sides are browned, grilled tomatoes and green peppers are added, and the köftes are served hot.