#Çerkezmüsellim

Tekirdağ's Pabuç Meatballs has been registered

Meatball is an important Turkish dish cooked with different recipes from all over our country. Tekirdağ's meatballs are also famous. Meat is also delicious, so meatballs are also delicious. Meatballs, which were called Çerkezmüsellim meatballs in the past, are also delicious because their shape is similar to children's shoes. Çerkezmüsellim meatballs, which have a unique taste by kneading ground beef with special spices, are among the delicacies that visitors of the city do not leave without eating. It is very popular with the sauce and fresh bread they serve on the side. Those who come to Tekirdağ from outside do not return without eating, those who know know. Within the scope of the geographical indication studies carried out under the coordination of the Trakya Development Agency, a registration application was made to the Turkish Patent and Trademark Office to obtain a geographical indication for Çerkezmüsellim Meatballs (Pabuç Meatballs) produced by Hayrabolu Municipality in Çerkezmüsellim Town. After Hayrabolu dessert, Karacakılavuz twill weave, Malkara old cheddar, Tekirdağ meatballs, Tekirdağ cheese halva, Tekirdağ onion, Yapıncak vine leaves and Velimeşe boza, "Çerkezmüsellim shoe meatball" was registered as the 9th product of the city with geographical indication. How to Prepare Çerkezmüsellim Pabuç Meatballs? Pass the pieces of meat and tallow through a machine fitted with a number two mirror and make it into minced meat (to be pulled once). Add the other ingredients to the minced meat, knead for 20 minutes. Rest in the refrigerator for 5-6 hours. When grilling, take the meatball dough out of the refrigerator, roll it in your palm to prepare meatballs. Grill the patties for two minutes, a total of four minutes, turning each side frequently. This way your patties will stay fluffy and juicy. The most important feature of the meatball is that it is made from the meat of young calves grown in the pastures of the region. The arm and rib meat of the beef that is under one year old is used. 50% of the meatballs are made with lean meat, the other 50% with the meat from the neck and ribs. In this way, the most perfect taste is obtained. One-fifth tallow is used to adjust the fat ratio. The blade of the meat grinder, called the mirror, is very important. Care should be taken that the knife is very sharp, otherwise the meat will be crushed and the juice will escape. Its unique spice mix is added to shoe meatballs more than other meatballs. The ground beef is kneaded by hand and rested for about 5 hours. The most important point in the taste of meatballs is in the minced meat. The meat is crushed with a knife and then turned into meatballs in the desired gram size and placed on the grill.