`kofte` ile İlgili Madde Sonuçları

Bursa pideli köfte is a geographically registered dish specific to the province of Bursa in Türkiye and primarily consists of köfte, pide, tomato sauce, butter, and yogurt. The köfte mixture contains only beef, stale bread, salt, black pepper, and cumin; no onion or other spices are added. The pides are prepared using flour without additives or bran, mixed with sour and fresh yeast, and baked over wood fire. In presentation, köftes are placed on cubes or rectangular slices of pide; tomato sauce

Yalıköy köftesi is a traditional meatball variety produced in the Yalıköy neighbourhood of the Fatsa district in Ordu province, Türkiye, and registered with a geographical indication mark. The product is prepared by mixing lean, sinew-free meat from the foreleg and chest of male or non-lactating female cattle aged 6–24 months with day-old stale bread, garlic, salt, and various spices, kneading the mixture, shaping it into oval-shaped meatballs, and frying them in hot oil. The cooked meatballs we

Malatya Spinach Sour Meatballs, is a dish unique to Malatya Province in Türkiye, officially registered with a geographical indication. It is prepared using cracked wheat (yarma), spinach, dried onion, lentils, pepper paste, tomato paste, liquid oil, and Malatya Sour Plum Extract, which is geographically indicated under registration number 1148, and served hot. Round meatballs approximately 1.5 cm in diameter are cooked together with lentil and paste-based sauce and spinach. Ingredients Malatya S

Polat içli köftesi / Polat köftesi is a traditional stuffed meatball variety originating from Polat Village in the Doğanşehir district of Malatya province, officially registered with a geographical indication mark. The product is produced by filling an outer casing made of lean, nerve-free beef mince, bulgur, dried onion, salt, and water with an inner filling composed of fatty beef mince, butter, onion, spices, and dried herbs, followed by boiling. These meatballs, approximately 12–13 cm in leng

Afyonkarahisar göce köftesi/Afyon göce köftesi is a traditional dish made by mixing local grains—fine bulgur (dügü) and crushed wheat (göce)—with onion, egg, flour, dried mint, salt, and water, shaping the mixture into forms, boiling them, and serving them with garlic-infused yogurt and a sauce made of butter and pepper paste. The dumpling-shaped meatballs, slightly indented in the center, are approximately 1.5 cm in diameter and can be served hot or cold. Ingredients For a typical production se

Afyonkarahisar çullama köfte is a traditional dish specific to Afyonkarahisar, prepared by shaping a mixture of finely ground bulgur and half-fat beef mince, boiling it, then coating it in a mixture of flour and egg before frying. These oval-shaped meatballs, approximately 5 cm in diameter and 1.5 cm thick, acquire the name “çullama” due to the frilly texture that forms on their surface during frying. Distinctive Characteristics Afyonkarahisar çullama köfte is a regional dish made primarily from

Sakarya Kazımpaşa Köftesi is a distinctive meatball variety defined by its production technique and ingredient composition, officially registered with a "Geographical Indication" (No: 1282). Its production originated in the Kazımpaşa neighborhood of Sakarya and later spread throughout the province. Kazımpaşa Köftesi (AI-Generated Image) " image-element-format="right" image-height="786" image-source="https://cdn.t3pedia.org/media/uploads/2026/02/14/vacj4Y7CLUtqHFDdlWirPA5kGfvUgJex.jpeg" image-wid

Sakarya Kazımpaşa Köftesi Sakarya iline özgü, üretim tekniği ve malzeme bileşenleri ile tanımlanmış, "Mahreç İşareti" (No: 1282) ile tescilli bir köfte türüdür. Üretimi Sakarya’nın Kazımpaşa Mahallesi'nde başlamış olup zamanla il geneline yayılmıştır. Kazımpaşa Köftesi (Yapay Zeka İle Üretilen Görsel) " image-element-format="right" image-height="786" image-source="https://cdn.t3pedia.org/media/uploads/2026/02/14/vacj4Y7CLUtqHFDdlWirPA5kGfvUgJex.jpeg" image-width="1176"> Malzemeler ve Bileşenl

Şanlıurfa aya köftesi ya da diğer adıyla Urfa aya köftesi, Şanlıurfa iline özgü geleneksel bir yemektir. Türk Patent ve Marka Kurumu tarafından mahreç işareti olarak 24.05.2023 tarihinde tescil edilmiştir. Bu yemek, bölgenin mutfak kültüründe önemli bir yere sahiptir ve genellikle ana yemeklerin yanında sunulur. Köftenin yörede çiğ köfteden türediği ve Ramazan ayında dayanıklılığını artırmak amacıyla kızartılması sonucu ortaya çıktığı rivayet edilir. Tescil numarası 1362 olan bu coğrafi işaretli

Afyonkarahisar çullama köfte, ince bulgur ve yarım yağlı dana kıymanın yoğrulmasıyla elde edilen köfte harcının, haşlandıktan sonra un ve yumurtaya bulanarak kızartılmasıyla hazırlanan, Afyonkarahisar’a özgü geleneksel bir yemektir. Yaklaşık 5 cm çapında ve 1,5 cm kalınlığında oval biçimli olan bu köfteler, kızartma sırasında yüzeylerinde oluşan saçaklı yapı nedeniyle “çullama” adını alır. Ayırt Edici Özellikleri Afyonkarahisar çullama köfte, dana kıyma ve ince bulgur temel malzemeleriyle hazırl