Sivas Meatballs

The most important feature that distinguishes Sivas Meatballs from other types of kebabs is that the meat used in the production of the meatballs in question is obtained from the meat of cattle and sheep raised in the natural environment and in the highlands of the Sivas region, which has a unique flora, fed with clover, vetch and thyme grass. In Sivas, male bullocks and one year old male calves are grazed on pasture for 3-4 months and then put into short, medium and long term fattening for 3-6-9 months. Again, during the fattening period, they are fed with natural rough (clover, sainfoin, vetch, oregano grass) and concentrated (barley, wheat, oats, rye, vetch, vetch) feeds grown in Sivas land, and the botanical composition of Sivas land and pastures causes the aroma of the meat to be unique. In addition, the production technique and craftsmanship also make a significant difference. During the preparation of the mixture, no ingredients other than salt (tomato paste, vegetables, black pepper, suet and similar) are used. Since no additives other than salt are used in the production of Sivas Meatballs, salt is also of great importance. Salt is Natural Spring Salt, which is produced in Tuzlagözü Village of Zara District of Sivas Province in accordance with the Salt Foodstuffs Regulation and does not undergo any chemical treatment. This also prevents the meatballs from changing color during the waiting process, as well as preventing them from turning black and making them last longer. Sivas Meatballs are served complete with greens and salad, which are complementary elements.