Adapazarı ıslama köftesi, a meat food unique to Sakarya province in Türkiye, was registered as a designation of origin in 2005. Distinguished from similar foods by the grilling of sauced bread and meatballs together and serving them simultaneously, this food is particularly known for meatballs made from beef, slices of bread soaked in beef bone broth, and accompaniment with roasted vegetables. Holding an important place in the local cuisine, this dish is among Sakarya’s geographically indicated flavors due to its traditional production method and distinctive presentation.

Distinguishing Features of the Product

The most important distinguishing feature of Adapazarı ıslama köftesi is the soaking of stale, yeast-leavened black oven bread in bone broth obtained from cattle bones, followed by grilling. The soaked bread is served on the plate directly beneath the meatballs. The sauce contains bone broth, red pepper powder, vegetable oil, and salt. This method gives the food a unique aroma and flavor. Additionally, serving each portion with roasted tomatoes and green peppers is a traditional presentation practice.

^{Adapazarı Islama Köftesi (Türk Patent ve Marka Kurumu)}

Production Method

Meatball Ingredients (for 8 servings)

• 1 kg ground beef (500 g beef rib, 500 g beef shoulder)
• 1 medium onion
• 80 g crumbled stale yeast-leavened black oven bread
• 10 g cumin (1 teaspoon)
• 10 g black pepper (1 teaspoon)
• 10 g red pepper powder (1 teaspoon)
• 30 g salt (3 teaspoons)

Preparation of Meatballs

The onion is grated into the ground beef. Spices and the stale bread crumbs are added. The ingredients are kneaded by hand until the mixture reaches the desired consistency. The prepared mixture is rested for at least 1 hour. A total of 80 meatballs are shaped, providing 10 meatballs per serving.

Soaking Liquid Ingredients

• Thinly sliced yeast-leavened stale black oven bread
• 1 kg beef bone broth
• 50 g red pepper powder (2 tablespoons)
• 100 g vegetable oil (1 tea glass)
• 1 teaspoon salt

Preparation of Bone Broth

Large beef bones (ribs and shanks) are broken and boiled in a cauldron with 12 liters of water and 2 large onions over low heat for approximately 12 hours. The resulting broth is strained through cheesecloth to remove sediments.

Grilling and Serving

Bread slices are dipped into the prepared sauce mixture and lightly grilled over oak charcoal. Meatballs are also grilled and placed on top of the soaked bread. Each serving plate contains 2 slices of grilled bread and 10 meatballs. Roasted tomato (¼ piece) and roasted green pepper (1 piece) are added on top for presentation. Traditionally, it is consumed with piyaz (bean salad), ayran, or grape juice.

^{Adapazarı Islama Köftesi (Türkiye Kültür Portalı)}

Geographical Indication Information

Adapazarı Islama Köftesi is a product registered as a designation of origin.

Registration No: 167

Registration Type: Designation of Origin

Registration Date: January 8, 2013

Registrant: Sakarya Chamber of Commerce and Industry

All stages of production of the product must be carried out within the geographical boundaries of Sakarya province, in accordance with traditional methods. Inspections are conducted by the Sakarya Chamber of Commerce and Industry, the Sakarya Provincial Directorate of Agriculture and Forestry, and representatives from relevant expert institutions.