Kaman Besmeç is a traditional type of meatball made primarily with fine bulgur (known locally as “düğür”) and medium-fat ground beef. It is specific to the Kaman district of Kırşehir province. This dish, which features bulgur—a staple in Turkish culinary culture—stands out as one of the local delicacies of Central Anatolia. Kaman Besmeç is a dish frequently prepared in homes.

History and Prevalence

The history of Kaman Besmeç dates back at least 140 years. According to the accounts of elderly residents in the region, the preparation of this meatball has been passed down from generation to generation. Besmeç is commonly prepared after the Feast of Sacrifice (Kurban Bayramı) to make use of fresh red meat and is consumed at lunch or dinner, during breakfast, or served as a warm appetizer for guests. Although it is also known in Akpınar district of Kırşehir, the dish holds a deep-rooted place in Kaman’s culinary tradition due to its distinctive recipe and preparation methods.

Preparation and Production Process

The key ingredients used in making Besmeç are medium-fat ground beef, fine bulgur, onion, tomato paste, crushed red pepper, black pepper, salt, and optionally parsley. The preferred bulgur is usually derived from “Kunduru” wheat grown locally, which has a high protein content. This variety of wheat, due to its suitable properties for bulgur production, contributes to the unique texture of the besmeç.

In the preparation stage, onion and fine bulgur are kneaded together until the bulgur softens. Then, ground beef and the remaining ingredients are added, and the kneading continues. Parsley may be added optionally. Small portions of the mixture are shaped by hand into flat, round patties approximately 6–8 cm in diameter and 1.5 cm thick. These patties are traditionally cooked on a griddle (sac) or in a pan, using olive oil over medium heat, and are pan-fried on both sides. The cooking time is typically 6 to 8 minutes.

^{Preparation Stages of Kaman Besmeç (Research Article)}

Distinctive Features

What distinguishes Kaman Besmeç from similar meatballs is the exclusive use of red meat and the absence of some commonly used ingredients such as garlic. While similar recipes using chicken can be found in nearby regions, traditional besmeç in Kaman is made only with ground beef. Although tomatoes are used in some regional variations, they are not commonly found in the Kaman version of the dish.

Consumption Culture

This meatball is usually prepared at home and is not commonly served in restaurants or eateries. It is served hot, typically accompanied by flatbread (yufka), pickles, and ayran (a traditional yogurt drink). In some households, besmeç patties are prepared in advance and frozen for long-term storage, allowing for quick preparation when needed. Thanks to this practicality, besmeç is a beloved dish for both daily meals and special occasions.

Registration and Geographical Indication

Kaman Besmeç was registered as a product of geographical indication (mark of origin) under the Industrial Property Law No. 6769 on December 30, 2022. The registration process was carried out by Kaman Municipality, which documented the product’s geographic restriction and traditional production method. According to the registration, all production stages of besmeç must take place within the boundaries of the Kaman district.