Kırkağaç Topalak is a traditional dish prepared in the Kırkağaç district of Manisa, Türkiye. It consists of meatballs cooked in bone broth and tomato-based sauce. This distinctive dish was registered as a “Protected Geographical Indication” on 25 October 2023 and is protected under Law No. 6769 on Industrial Property.

Geographical Boundaries and Production Conditions

All production stages of Kırkağaç Topalak take place within Kırkağaç district in Manisa province. The meat used preferably comes from local cattle. The production process relies on local knowledge and skills regarding ingredient selection and cooking techniques. Since preparation requires expertise, the dish maintains a strong reputation linked to the Kırkağaç district.

Product Characteristics

Kırkağaç Topalak is made with meatballs prepared from beef, cooked in bone broth, and combined with a special sauce. Thanks to the minced meat and bone broth, the dish has a rich and slightly fatty texture. The meatballs, known locally as “topalak,” are typically shaped round or oval. This dish is served both in daily meals and on special occasions such as weddings, holidays, and festivals in Manisa.

Preparation requires skill, especially in kneading the meatball dough and achieving the right consistency for the sauce.

Preparation Method

Meatball Ingredients (for 20 people)

• Beef, onion, stale bread crumbs, wheat flour, egg, parsley
• Salt, baking soda, black pepper, optional red pepper

The meatball dough is kneaded, rested, and shaped into 10–20 gram portions. The meatballs are fried in olive oil and allowed to drain.

Sauce Ingredients

• Beef bones (preferably shank bones), water, olive oil, tomato paste
• Salt, lemon juice and/or sumac sour, optional spices

Bone broth is prepared by boiling the beef bones. Tomato paste is sautéed in olive oil and added to the broth. Part of the sauce is set aside for serving. The prepared meatballs are combined with the hot sauce, briefly cooked, and plated. Bone broth sauce and finely chopped parsley are added before serving. The dish is served hot.

Inspection

Production and serving of the dish are monitored by a supervisory board of at least three members coordinated by the Kırkağaç District Governorship. Inspections are conducted at least once a year and evaluate ingredient compliance, correctness of production and serving procedures, and proper use of the Protected Geographical Indication mark. Inspection results are reported to the Turkish Patent and Trademark Office.