Adıyaman Meatless Raw Meatballs

Raw meatballs prepared by kneading fine brown bulgur, Adıyaman isot, garlic, tomato and pepper paste, walnuts, pomegranate syrup and local spices for a long time, adding ice and water, without using meat.

History: The synthesis of bulgur and spice processing tradition, extending from the Commagene Kingdom period to the foothills of Mount Nemrut, and the mastery in Adıyaman, where the meatless raw meatball industry was born.

Production Method: It is kneaded in copper basins with wrist power and a special kneading rhythm until it reaches the consistency of gum; It is pressed and served with lavash and fresh greens.