Milas Sour Meatballs are a traditional dish unique to the Milas district of Muğla, reflecting the richness of Aegean cuisine shaped by olive oil and fresh ingredients. Registered as a Geographical Indication (Protected Geographical Indication) under Law No. 6769, this dish was applied for on August 20, 2021 and officially protected on September 6, 2022. The registration, carried out by the Milas Chamber of Commerce and Industry, guarantees that the dish is produced exclusively within Milas using authentic local methods.

History and Cultural Significance

The origin of Milas Sour Meatballs lies in the district’s deep culinary heritage. Traditionally served at weddings, memorial services, and similar communal events, the dish holds an important place in Milas’s social life. The abundance of local agricultural produce and use of olive oil form the dish’s fundamental character. Its official protection as of September 6, 2022 is a critical step in preserving Milas’s culinary heritage and passing it on to future generations.

Ingredients and Preparation

For the Meatballs

• 1 kg lean beef
• 500 g specialty wheat flour
• 150 ml olive oil
• 200 g onion
• 20 g salt
• 20 g black pepper

The finely grated onion is kneaded together with minced meat, salt, black pepper, and flour. Hands are greased with olive oil to prevent sticking. Kneading continues until the onions are fully integrated. The dough is divided into 100 g portions, rolled on a floured board to 1–1.5 cm thickness, shaped into 2.5–3 cm long oblongs, and arranged on a floured tray. The meatballs are fried in 150 ml of hot olive oil and drained; they may be stored in a deep freezer if necessary.

For Cooking the Dish

• 50 ml olive oil
• 100 g onion
• 110 g tomato
• 40 g tomato paste
• 40 g pepper paste
• 100 g boiled chickpeas
• 1 liter hot water
• 3 cloves garlic
• 1 lemon juice
• ½ bunch parsley

Onions are sautéed in olive oil until golden. Tomatoes, pastes, and hot water are added and boiled. Chickpeas and fried meatballs are incorporated, and the mixture simmers for about 30 minutes over medium heat until the meatballs are tender. Crushed garlic is whisked in lemon juice and added to the dish, which is briefly boiled once more. The dish is served garnished with parsley leaves.

Features and Inspection

The meatballs are 1–1.5 cm thick and 2.5–3 cm long, with their sour flavor provided by lemon juice and garlic. Production takes place entirely within the geographical boundaries of Milas; it cannot be produced outside this area. Inspections are conducted under the coordination of the Milas Chamber of Commerce and Industry, with experts from the Milas District Directorate of Agriculture and Forestry and Muğla Sıtkı Koçman University, at least once a year or upon complaint. The inspection evaluates material compliance, adherence to production methods, and correct use of the geographical indication mark.

Milas Sour Meatballs, with their simple yet meticulous preparation, showcase Milas’s culinary identity; their geographical indication status protects cultural heritage while ensuring standardization.