The Hidden Treasure of Gürün Table: Gürün-Style Sour Meatballs

When thinking of Sivas cuisine, meat-based and dough-based dishes immediately come to mind; however, the district of Gürün possesses its own distinct culinary culture that stands out within this general perception. One of the most distinctive representatives of this culture is undoubtedly Ekşili Köfte. Named after the sumac used in its preparation—which imparts the dish with its characteristic sour tang—this dish is not merely a means of satisfying hunger but also an integral part of Gürün’s winter preparations and hospitality traditions.

Gürün cuisine offers a rich diversity rooted in agricultural products. Winter preparations carried out especially during autumn months—such as grinding flour, boiling and drying bulgur—form the foundation of this culinary tradition.^【1】 Ekşili Köfte is precisely a product of this region, as its primary ingredients—fine bulgur, chickpeas, and beans—are staple foods stored by local households for winter consumption.

The dish’s history extends deep into the settled agricultural life of the region. Registered under the “Folk Cuisine” category in the Gürün District’s local cultural inventory, this flavor has been passed down from generation to generation using traditional methods. The dish’s most defining feature—its sourness—derives from sumac, a plant long used in Anatolian cuisine as a source of acidity before lemons became widespread.^【2】 Sumac grown locally or traded from neighboring provinces is soaked overnight, and the resulting sour red liquid gives this dish its essence.

This recipe adheres strictly to the traditional methods practiced in the Gürün region.

Preparation Time: 40 minutes

Cooking Time: 45 minutes

Serves: 6 to 8 people

For the Meatballs

• 2.5 glasses of fine bulgur (also known as düğürcük in the Gürün region)
• 250 grams of lean minced meat
• 1 egg
• 1 dried onion (grated)
• 2 tablespoons of flour
• Salt, black pepper, and dried thyme (dried thyme is the secret ingredient of this meatball)

For the Broth and Sauce

• 1 glass of whole sumac (or 1 bowl of sumac water)
• 1 tea glass of boiled chickpeas
• 1 tea glass of boiled dried white beans
• 250 grams of cubed meat (optional; bone-in meat broth may also be used)
• 1 tablespoon of tomato paste
• 1 tablespoon of pepper paste
• 2 tablespoons of butter
• Mint and red pepper flakes

1. Preparing the Sumac Water: The most crucial step is preparing the sumac water. Whole sumac berries are soaked in warm water at least 2 to 3 hours before cooking, or preferably overnight. When ready to use, strain the liquid and discard the solids; the resulting sour red liquid forms the base of the dish.
2. Kneading the Meatball Mixture: In a large tray, combine the fine bulgur, lean minced meat, grated onion, egg, salt, and spices. Knead thoroughly until fully incorporated. Once the bulgur has softened, add flour to help bind the mixture and continue kneading for a few more minutes.
3. Shaping the Meatballs: Break off walnut- or marble-sized pieces from the prepared dough. Roll them into spheres by hand (in Gürün dialect, this is called “dökülerek”). To prevent sticking, lightly dust a large tray with flour and place the shaped meatballs on it.
4. Assembling the Dish: In a large pot, melt the butter. If using cubed meat, sauté until it releases its juices (if not using meat, proceed directly to adding the pastes). Add the tomato and pepper pastes and sauté until fragrant.
5. Cooking: Pour the previously prepared sumac water into the pot, adding a little meat broth or hot water if needed. Once the liquid begins to boil, add the pre-boiled chickpeas and beans.
6. Final Step: Carefully drop the shaped meatballs into the boiling legume broth. The dish is ready when the meatballs rise to the surface.
7. Serving: Serve hot, drizzling melted butter over the top and sprinkling with mint and red pepper flakes.

Afiyet olsun!