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A centuries-old meat dish known as Abdigor kofte (meatball), traditionally prepared in the eastern district of Dogubayazit, continues to stand out as one of the region’s most sought-after winter meals, drawing interest from both locals and visiting travelers.
Abdigor kofte is widely believed to date back around four centuries to the Ottoman period, when it was prepared for Colak Abdi Pasha, a local governor known to have suffered from stomach problems. Because of this background, the dish is often described as one of Anatolia’s earliest examples of a “diet-friendly” meal, developed with digestion in mind.
The recipe is closely tied to Ishak Pasha Palace, a historic complex that has become one of the most recognizable landmarks in the region, reinforcing the connection between local cuisine and heritage.
Chef Hatice Sari explained that the preparation process begins with lean beef taken from the rear leg of a young animal, which is then pounded on a stone using a wooden mallet for up to two hours until it reaches a dough-like consistency.
After this lengthy process, the meat is mixed with onion and salt, and shaped into large meatballs roughly the size of an orange. These are then boiled in water for about 20 minutes, after which rice is added to the same pot and cooked until it absorbs the liquid.
The final step involves pouring melted butter over the rice and meatballs before serving.
Sari pointed out that Dogubayazit’s location near historical trade and cultural routes has allowed influences from the Caucasus, Mesopotamia, and Iran to show up in its cuisine, giving local dishes a layered identity that mirrors the region’s past.
She emphasized that Abdigor kofte has become closely associated with the district itself, adding that just as every stone in the area carries traces of history, the local table also reflects a long-standing culinary tradition.
The preparation begins by pounding lean meat on a stone with a wooden mallet until it softens into a paste-like texture. Onion, salt and optional black pepper are then mixed in before shaping the mixture into large meatballs.
These are boiled in hot water for around 20 minutes, after which rice is added to the same pot and cooked until the liquid is absorbed. The dish is completed by pouring melted butter over the rice and meatballs before serving.
Ingredients (5–6 servings)
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