Tonus Köftesi

Tonus köftesi is a type of meatball produced in the Altınyayla district of Sivas Province. The meatball is prepared by filling a dough made primarily of bulgur, lean ground beef, and various spices with a special filling composed of kidney fat, salt, and spices, followed by boiling in salted water. This product holds an important place in the culinary culture of Altınyayla (formerly known as Tonus) and is especially served on special occasions and gatherings. An application was submitted on 14.12.2021 with the Mahreç mark, and it was registered on 04.07.2023 under number 1400.

Tonus köftesi is distinguished by its dough made from bulgur and lean beef from the sirloin, combined with a filling containing kidney fat. The dough ingredients include bulgur, ground beef, grated dried onion, salt, red pepper flakes, black pepper, ground red pepper, bread wheat flour, water, and egg. The filling consists of rendered kidney fat, salt, black pepper, and red pepper flakes. In production, bulgur derived from the Zeron variety of wheat is preferred for the meatball dough. The meatballs are served hot, typically in copper vessels, accompanied by apricot compote.

The Zeron variety wheat bulgur and kidney fat used in the production of Tonus köftesi are sourced within the geographical boundary. The production process consists of the following stages:

The geographical boundary of Tonus köftesi is the Altınyayla district of Sivas Province. Due to the product’s long-standing historical roots and its significant role in the culinary culture of Altınyayla, its reputation is intrinsically linked to this geographical area. Therefore, all stages of production must be carried out within the geographical boundary. The bulgur derived from the Zeron variety of wheat and the kidney fat used in production must also be sourced within this boundary.

The monitoring of Tonus köftesi is conducted by a monitoring body established under the coordination of the Altınyayla Municipality. This body consists of four experts from the Altınyayla Municipality, the Altınyayla District Directorate of Agriculture and Forestry, and the Altınyayla Chamber of Agriculture. Monitoring inspections are carried out at least once annually; additional inspections may be conducted in response to complaints or as deemed necessary.

The criteria for monitoring are as follows:

• Use of bulgur derived from the Zeron variety of wheat and kidney fat sourced within the geographical boundary.
• Appropriateness of the ingredients used in production.
• Compliance with the established production method.
• Proper use of the designation Tonus köftesi, its logo, and the Mahreç mark emblem.

The monitoring body may utilize experts from public or private institutions or acquire services from such institutions during monitoring processes. The registering authority, the Altınyayla Municipality, ensures the protection of rights through legal procedures.