Sivas Köftesi

Sivas Köftesi is a geographical indication product registered by the Turkish Patent and Trademark Office on 31 January 2011. A geographical indication is a mark identifying a product that has become synonymous with a specific region due to its particular qualities, reputation, or other characteristics. This köfte has been registered under the category of designation of origin, and its geographical boundary is limited to the province of Sivas.

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The most important feature of Sivas Köftesi is that the meat used in its preparation comes from animals raised on the highland pastures of the Sivas region. These animals feed on natural vegetation including alfalfa, vetch, corunga and oregano. Their diet is also supplemented with grains such as barley, wheat, oats and rye, which influence the aroma of the köfte.

Only meat and salt are used in its preparation. No additives such as tomato paste, vegetables, spices or internal fat are added. The salt used is natural spring salt extracted from Tuzlagözü Village in the Zara district of Sivas province. This salt prevents discoloration and blackening of the köfte and enhances its shelf life.

• For köfte production, the rib, hind leg and shoulder cuts of beef from cattle at least two years old and the hind leg of lamb are typically used.
• The meat is cleaned of tendons, veins and membranes.
• It is ground to a medium consistency in a meat grinder with the addition of 20 grams of salt per kilogram.
• After mixing, the meat is left to rest for at least 12 hours.
• The rested meat is passed through the meat grinder again.
• The mixture is divided into pieces of approximately 25 grams each and shaped by hand into oval forms 0.5 cm thick and 6–7 cm in diameter.

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The köftes are cooked on a grill over smoldering hardwood fire. Hands are lightly moistened during shaping; excessive water must be avoided as it may cause the köfte to fall apart.

One serving consists of seven pieces, with a total weight of no less than 175 grams. Köfte is typically served on pide, accompanied by grilled tomatoes and pointed peppers, as well as fresh herbs and salad.