Located east of Türkiye, Muş province attracts attention with its rich culinary culture. Muş meatballs, an important part of this culture, are considered an important traditional value by both the local people and gastronomy experts. Muş meatballs, also known in the region as “Weekly mainstay”, are a meat dish prepared using a method similar to içli köfte (stuffed meatballs). A dough made from fine bulgur and lean minced meat is filled with a mixture of fatty minced meat, dry onion, walnut kernels, and cooked rice. The meatballs are boiled, and melted butter is drizzled over them during serving.

Origin

The dish being called “Weekly mainstay” is a common usage among the people of the region. However, there is no written explanation of the exact origin of this expression. While the preparation method resembles traditional içli köfte varieties from Mesopotamia and Anatolia, it is distinct due to its Muş-specific characteristics. In particular, the use of both bulgur and rice, as well as the presence of walnuts in the filling, makes this dish unique to the region. Muş meatballs are a reflection of the local culinary tradition, adapted to the production conditions of rural life and kitchen.

Preparation

When preparing Muş meatballs, lean minced meat is first passed through a machine several times to thoroughly pound it. The minced meat is kneaded with egg and salt; then fine bulgur is added and kneading continues until the desired consistency is reached. Meanwhile, the filling is prepared: dry onions are chopped small, sautéed in oil with walnut kernels and cooked rice together, and spices are added. Walnut-sized pieces are taken from the outer dough, opened by hand, filled with the filling, and closed. The prepared meatballs are boiled in salty boiling water for 20–30 minutes. After cooking, they are placed on plates and served with melted butter drizzled over them.

Cultural Significance

Muş meatballs are not only a dish but also a reflection of the region and its livestock-based lifestyle. Their preparation using traditional techniques keeps alive the culinary knowledge passed down through generations. Due to their high nutritional value, they are considered a strength-giving food, especially during the winter months. As an important part of the region's table culture, this dish both strengthens community ties and contributes to the preservation of regional identity.