How It Is Made
Göce Meatballs are special to Afyon cuisine. Göce meatballs are called “Göce Köttüsü” in the local language.
How to Make “Göce”
Wheat is sorted, washed, and its husks are separated by pounding. The dehulled wheat is ground and sifted in the mill. The thinner part at the bottom after sifting is used in making Göce meatballs. The gray part is used in making Göce tarhana and keskek.
What are the Ingredients for Göce Meatballs?
1 glass of water
1 glass of göce (recipe for göce is above.)
1 large size onion
2 tablespoons of butter
1 egg
2 tablespoons of flour
1 tablespoon dried mint
1 teaspoon of salt
hot water
What are the Ingredients of Goce Meatball Sauce?
1 glass of strained yoghurt
2 cloves of garlic
1 teaspoon red pepper flakes
1 grated tomato
How to Make Goce Meatballs
Goce is soaked with hot water using the bulgur (the finest bulgur remaining after sifting). Add salt and mint and let it rest for a while. Add flour, egg and grated onion and knead until combined. Ball-sized meatballs are made in the palm of your hand and shaped like a button by gently pressing the middle with your finger. Meatballs are boiled in boiling water. After cooking, the meatballs are drained and placed on serving plates. Add garlic yoghurt on top. It is served by pouring a sauce made of grated tomatoes, red pepper flakes and butter on top.
Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018
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