TRAKYA KÖFTE ROTASI – Ayaküstü Lezzetler

TRAKYA KÖFTE ROTASI – Ayaküstü Lezzetler

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

TRAKYA KÖFTE ROTASI – Ayaküstü Lezzetler

Köfte denildiğinde Trakya, Trakya denildiğinde ise Ayaküstü Lezzetler’in rehberleri akla gelir.

Onur Ziya Demir’in izinden Trakya’da birbirinden farklı dört köfteciyi keşfe çıkıyoruz. Güne, Ahmetbey’de kendi hayvanlarını yetiştiren bir köftecide başlıyoruz. Hemen ardından, ikinci durağımız için bizlere sıkça tavsiye edilen, Çorlu Eski Sanayi içinde yer alan ve sanayi esnafının da çok sevdiği bir köfteciye gidiyoruz.
Trakya’dan yolu geçen herkesin sevdiği Tekirdağ köftesi için, üçüncü durağımızda gerçek bir yol üstü lezzet noktasını keşfediyoruz.
Videonun lezzet dolu dördüncü köftecisi ise Malkara Sanayi Sitesi içinde yer alıyor. Günü, tekrar tekrar istenen köfteler ve dondurmalı tatlılarla noktalıyoruz.

Giriş: (00:00)
Bey Et Köfte: (01:43)
Uzunköprülü Köfteci: (10:13)
Melih Öğe Tekirdağ Köftesi: (17:24)
Malkara Sanayi Köftecisi: (23:52)
Kapanış: (33:44)

Ayaküstü Lezzetler’in yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekildiği tarihle yayınlandığı tarih arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında yaşanabilecek olası artışlarla birlikte, paylaştığımız yemeklerin fiyatlarında da değişiklik olabilir. Bu artışlardan Ayaküstü Lezzetler sorumlu tutulamaz.
(Fiyatlar 30.06.2025 tarihine aittir.)

– Bey Et Köfte – https://maps.app.goo.gl/yERRSCDrVzyz59Kf7
– Uzunköprülü Köfteci – https://maps.app.goo.gl/xKBKXdsWo8caSEHv8
– Melih Öğe Tekirdağ Köftecisi – https://maps.app.goo.gl/WRMz5oBLy2f9GuC57
– Malkara Sanayi Köftecisi – https://maps.app.goo.gl/4rCjvyggNknSij7d6

#ayaküstülezzetler #onurziyademir #trakya #köfte #reklam

Let me tell you something, I have missed this a lot. What’s the big deal about this? 100 TL? Shall we eat something sweet? Shall we eat? I think we should eat. Let’s have some head and trotters soup. I wish we could, but this video is only about meatballs. So what will happen to Fenerbahçe’s situation? What are we going to do this year? I mean what I ate in the Balkans. more delicious than all the meatballs. Second serving. Dude, didn’t you go a bit overboard today? Huh? This is a 33-year-old business. If you want a food scene, here it is right away. Dude, you said you weren’t going to eat this. I’ll throw in one more meatball. If you allow me, friends. I do not accept the question of whether we will eat. One more serving. Or just add two for me, that would be enough. I’m back after a 3-month break. And first of all, let me give you a kiss. I missed you a lot. We can’t skip the kiss. Because we took quite a break. Today we are in Thrace. We will make a meatball route in Thrace. As you know, one of my favorite flavors is meatballs. Ahmetbey village is right behind me. We will start with breakfast soon and will be eating meatballs all day long. Let’s not prolong the conversation any further. Today we will visit 4 different meatball places in Thrace. We will eat all of them like this as we go. Like Pac-Man. We will really have a lot of fun. We are starting in Ahmetbey. Ahmetbey’s first stop will be a little different. They especially engage in livestock farming. They make meatballs with the animals they raise. I think this is a nice topic with news value. If you’re ready, the Thrace Meatball Route is starting. We have arrived at Bey Et Köfte in Ahmetbey. Now inside, there is Master Mehmet. Master Mehmet is the 3rd on this channel. you will watch again but this time what you will watch is really something completely different. Because Bey Et has 400 of its own animals. They have farms nearby. The animals slaughtered on that farm become meatballs here. And you can also buy them as cuts of meat. The time is exactly 11 o’clock. Master Mehmet is finishing his preparations. First, he prepares the grill. The coals for the grill are poured out. Then he prepares the meat. He kneads the meat like this. He adds all the spices. After those preparations are done, we chat with Master Mehmet. We taste the meatballs. There is very nice yogurt inside. They make the yogurt themselves. We will explain all of that inside. If you’re ready, let’s go inside. Brother Mehmet. Hello, welcome. Hello, thank you for having me. How are you? Thank you. How are you? I’m good too. Bro, this is our 3rd outing. Yes. But this is a first, you know. We haven’t brought anyone else out. Yes, that’s true. But what brought us here this time is something different. Your meatballs have changed a bit more like this. Exactly. The meatballs have changed a little too. We’ve elevated the flavor here a notch. Because we can slaughter our own animals here and use the parts we want. As far as I know, Ahmetbey meatballs are only made from beef. Yes. So there’s no lamb in it at all. No. Not even fat goes in. No fat goes in either. You used to be at Ahmetbey meatball shop. Actually, the first and most famous place that started with this name was there. That’s true. Then you moved to Tutku Köfte. After that, you’re at Bey Et. Yes, that’s right. Now at Bey Et, of course, there’s a different situation. I mean, because it’s livestock farming. Yes. You can use all the meat, right? I mean, you can use from every part of the animal. Which parts are there? Especially ribs, neck, trimmings, we also use the internal fat that we refer to as ribeye. The leaf fat they call. Nice. We offer it to our customers to be juicier and more flavorful. Super. Well, can I ask you something? Of course. But tell me the truth. No, no. How many do you eat a day? Is two portions enough? Exactly. Bro, can I say something? But I taste it in every yogurt. Of course, I first try it myself for my customers. If I like it, I give it; otherwise, I don’t. Nice. You’re awesome, bro. Thank you very much. Since we know you, every time we come to Ahmetbey, we definitely eat at Mehmet Abi’s place. Thank you very much. Wherever it goes, it’s a priority for us. always follow the masters. Thank you very much. Now, first let me set my salad aside so it doesn’t cover the meatballs. I’m putting this aside as well. By the way, it looks amazing. The characteristic of Ahmetbey meatballs is that they are a bit flatter. They press it with their hands. Oh wow. Look, look, look, look. Juicy. Do you see? It really looks beautiful. The reason they make it flat is actually it cooks a bit less compared to other meatballs. They don’t cook it too much. That’s why they make it thin, cook one side, and immediately flip it over. I think that helps to trap the juices inside. And that way, the inside cooks as well. Can I tell you something? I’ve missed this a lot. But this is really delicious with its taste, its fat, and its salt, it’s a very nice meatball. I liked it a lot. So is it different from the previous one? If you say yes, it’s different. It has a slightly higher fat content. It was very tasty back then too, but this is on another level, really. Now there’s a Yutong here. That’s what I’m saying. Because in terms of appearance, it’s completely like a reinforced concrete from the construction sector. It’s so beautiful, I mean, just look at this! It looks amazing. Let me take this like a cream. Whoops! Look at that. Oh, how aromatic. Oh, wait a minute. This is quite different. The texture is very high. This is something you spread quite a lot between bread. in a way that you eat. They prepare this by mixing buffalo and cow milk. They make it themselves again. They don’t buy it from outside. The beauty of this place, its difference compared to other places, is also this. They raise livestock and take the meat themselves. and they can also make yogurt this way. They have a sauce here that I know is very good. a sauce. Sauce is a must for meatballs. I love it very much. You will watch it next week. I went to Sarajevo and visited all the Ćevabdžinica there. I visited all the meatball places we mentioned. I really got full on meatballs, but on top of this. I think it’s nice that I’m making the video. You will see some slightly different things there. So besides meatballs, there are pastries, there are interesting dishes, with nettle. When you want an alternative route in Sarajevo, you will have watched a very nice video. After that, we have a surprise week. There will also be special segments from abroad there. I’m tasting it with sauce. Yes, it’s very nice. This is quite… What’s in this? What’s in the sauce? Tomatoes, there’s pepper, and tomato paste. You’re making them, but you’ve opened it very nicely. Honestly, well done. I liked your old master’s recipe. Bro, it’s nice. You’ve taken it. I’m glad, bro. The difference of this meatball from other meatballs. Ahmetbey meatballs don’t contain additives. They don’t put anything to bind it. Just pure meat. I’m not sure if this appeals to everyone in this regard. Because for example, Tekirdağ meatballs are a bit different. Different things go into it. They prepare this fresh every day. In fact, let me put it this way. When we arrived in the morning, it wasn’t ready yet. We waited for it to be prepared. This way, we also got to see the kneading stage. I was surprised at how sterile the environment was, by the way. I honestly didn’t know there was such a place in Ahmetbey. The person who opened this place is actually Mr. Aykut. Mr. Aykut has a farm here. He has over 400 animals. This means they will never run out of meat. So regarding the meat supply here, they won’t have any problems. Their main goal is to sell raw meat. So normally, they work as a butcher here. Besides working as a butcher, they have also started making meatballs. I think this concept is nice. Because there are almost more than 15 meatball places around here. Although Ahmetbey is a small village, it is famous for its meatball places. But there are also those who make a difference in their work. This is the only place that has both a farm and makes meatballs. The bread, of course, absorbs the fat of the meatball. This is a different level. By the way, the bread is also very nice bread. When I take it like this, crispy. I mean, we love oily things, you know that. If it’s always in the meatball. We love it even more. Let me oil this a little more. I’m taking just a little bit from the meatball. This time I will eat with my hands. It’s been kneaded so much that it falls apart in my mouth. I mean, it falls apart the moment you bite it. That’s why I loved this so much. Also, because it’s oily, it leaves a different taste on the palate. It lasts a long time. The sauce is amazing. When you think of them all combined, it leaves a very nice taste on the palate. I think this is the difference of Ahmetbey meatballs from the others. The meatballs are in the foreground, but they are also very nice with the other side dishes. It happens. I loved the meatballs. It was really very beautiful. But at the next stop, another meatball place is waiting for us. Let’s mention the prices before we go. Now, here it is generally calculated based on the price per kilogram. Thank you. It is calculated based on the price per kilogram. Here, the price is 1200 lira per kilogram. In many establishments outside, it’s 1500 lira. The advantage of this is, of course, because they do the livestock themselves. I had 5 meatballs in front of me, but it’s calculated based on weight. This came to about 250 grams. So that’s 300 lira. Yogurt is 90 lira. A single serving of salad is 50 lira. I think everything looks amazing. Also, there is dessert here. Should we have dessert? Shall we eat? I think we should eat. Because it’s a special dessert too. Mehmet, do you have sütlaç? Yes. Okay, can I have one, brother? Yes. Yes. Thank you. This is unbaked sütlaç. Yes. This is rich in fat from our special Jersey cow’s milk. Is there only Jersey milk? Is there nothing else? There is nothing else. We don’t add any additives using that. You know I’m a sütlaç enthusiast, but if it’s Jersey milk, then it’s even better. So it’s high in fat then. Yes, it’s very high in fat. Wow wow wow wow wow. Okay. Thank you, bro. Thanks a lot. Enjoy your meal. Sütlaç is just like the ones I used to eat in my childhood. I mean, not baked. We would make sütlaç like this at home. Then they would go into the fridge. They would be ice cold. It would be eaten the next day. So it wouldn’t be eaten that day. I’m tasting it. And of course, there’s cinnamon on top. Newcomers wouldn’t know. In the past, we used to sprinkle cinnamon on the sütlaç. Nice. Look, this Jersey milk has turned out so nice with cinnamon. This is exactly like the ones in the industrial tradesmen’s restaurants. It’s made from those kinds of sütlaç. It’s very nice. How much is this? 100 TL. 100 TL? Is there really sütlaç for 100 TL? And it’s made with Jersey milk. Yes. I mean, wow. I’m going to finish the sütlaç. No lie. I loved it very much. After finishing, we will set off for our next stop. And we will continue towards Çorlu. Whoever has a spoon, come on over. We are in the old industrial area of Çorlu. We are at Öz Uzunköprülü Hamit Usta’s place. My very old followers recommended this place to me. The people of Çorlu live here. People usually come for the meatballs, but they also have stews. They also have head and trotters soup. So, here during the daytime around noon 12. If you come like that, you will definitely drink those soups too. Right now, we have just spent a little time like this. 2.5 It became like -3. Therefore, at this time, you can only find meatballs. Zafer is inside. He started together with brother Hamit. This is a 25-year-old business. Naturally, he is involved with everything. Inside, there are his brothers on the grill. I think it’s a very nice business. Family business, Being located within the industrial area is valuable to me as well, It’s one of the important things. I think we shouldn’t waste time. Let’s go inside. Let’s taste the meatballs. The meatballs have arrived in front of me, but the grill right next to it… looking at the state of the meatballs while they are cooking People really crave it. I mean, the moment you step inside, the smell captivates you. I am particularly curious about this place, especially Uzunköprü. I am passionate about it. Because there are really very nice meatball places there. Every time I go, you can’t really get up from the table like this. You keep saying a new one. And the people in Uzunköprü enjoy it with rakı like this. They know how to match very well together. There are very nice taverns there. There are very nice meatball places. But the ones here are a bit different. They have a few more unique things in them. I will explain. First, let me taste it, if you don’t mind. Look, this one is a bit thicker. I mean, compared to the meatballs I had in Ahmetbey this morning, this is a slightly thicker meatball. The fat content looks good. Nice. Very nice meatball. Look. The waters are flowing. It looks amazing. Before moving on to the piyaz, let me talk to you about the meatballs. Let me give you a little information about it. Just like the ones in Ahmetbey, it contains only beef. Beef forearm, ribs, neck, salt, black pepper, cumin, a little onion, a little bit of bread with the crust removed. So they put stale bread in it. Just a tiny bit, like a few hundred grams for 10 kilograms. They also add baking soda in grams. That’s to bind it. Every meatball maker has a different recipe. They have been making it with this recipe for almost 25 years. The meatball is very nice, but I will try it again with the sauce. Let’s start with a piyaz (bean salad). Because piyaz is a must in this video. This one is thick. You can really mash it in your mouth. Very nice. Of course, fresh. I mean, the tomatoes on top, the onion is not a store product. You can see the best products in all the states here. In Anatolia, they already use good products in many places. Unfortunately, when you go to a meatball shop in Istanbul, these are bought from the market. They make strained yogurt drink (ayran). They make this themselves too. Oh, very nice. I really like it salty. I want to try the meatball with the sauce. Because the appearance of the sauce is the same as this morning’s. It looks amazing just like at the meatball shop. Let me just taste it with the tip of my fork. Oh. Dude, you should have told me it’s spicy. The sauce is spicy. Why didn’t you say anything? You don’t know. Hold on, let me eat some bread. Ayran, dude. Ayran? Of. Do you know the nice kind of spiciness? I can’t explain it, really. I’m continuing from where I left off. Look, this meatball has no spice flavor at all. Even though it has cumin and black pepper in it, there’s no spice flavor. You only get the taste of meat, which is a very nice thing. I think it has a little too little salt. It’s actually the style I want. It doesn’t taste very salty. Because usually when you mention these kinds of things, they are served with piyaz, and salads, and salt is added on top. Naturally, I eat the meatball to get a bit more meat flavor. It’s exactly the consistency I want. The Uzunköprü style is actually a bit different. I mean, the Ahmetbey from this morning is a bit flatter, more compressed. This one is a bit rounder. The inside is cooked a bit less. It cooks more juicy, to be precise. Because it cooks juicy, it leaves a lot of moisture on the palate. Even while describing it, my salivary glands are working right now. That’s why I pop this in my mouth. By the way, the bread is fresh. Should I try it with the bread like this? Come closer and see what a beautiful combination it is. But let me add some sauce to this as well. Alright, it’s perfect now. An ideal breakfast. Although it’s been a while since breakfast, as you can see. very beautiful. It’s cooked just the way you wanted it. So, this is what is important to me in meatballs. It being thick, a little bit more of the inside staying juicy. Not everyone can achieve this. But I can say that I taste a bit more onion flavor in this. I prefer to taste less onion. I would. But whoever recommended it from my followers, kudos to them. I mean, it’s a nice flavor stop. An industrial flavor stop. I especially hang out a lot in Mastak Industrial Area, as you know. I’ve been to many industries in Turkey in the past. Because of my old profession. Naturally, you have no chance of eating something bad in the industry. is decreasing. Because the masters are protein. in terms of tasty and quality protein they want to get. I’ve been in the same place for 25 years. being so open and making such beautiful meatballs this way how high-quality this place is it is also accepted by people we see. That’s very nice. Mete, come here. Call Mete, bro. The cameraman brothers are calling you. Come next to me, come next to me. What’s up? What are you doing? I’m good, bro. What are you doing? I’m good. How’s it going? I’m good, bro. You are working in the summer. I’m here in the summer, bro. Trading. Who are you greeting? Did you want to send it? To my dad from here. I would like to send it. Son, I just sent it to Tuna Tavus. I said I want to send greetings. Send greetings to Tuna. Brother Tuna hopefully one day with you we will meet. Okay. If you meet. You’ll see him anyway. You have no chance of seeing it. Maybe one day we will come together. Do you want to say hello to him? My regards to brother Tuna. Okay. So what will happen to Fenerbahçe’s situation? What will we do this year? Will it not happen? Will it not happen again? Don’t say that. Always have hope. Forget it. What do they say? Hope is the bread of the poor. We’ve been waiting like this for 10 years. How old are you? I am 12 years old. 12. I swear, I admire you. You are taking care of your profession. Yes, I am taking care of it. Are you continuing with the meatball business? Yes, bro. Great. Nice to meet you. Nice to meet you too, bro. What are we doing now? We will pay the bill. Bring me the bill. I’ll pay that too. Is that okay? Okay. Here are the prices too. Of course, I would like to have a stew now. Let’s have a head and feet soup. I would love to, but this video is only about meatballs. Grilled meatballs come in 5 pieces. 350 lira. For example, there is head and feet soup. It costs 150 lira. Dried beans cost 160 lira. I think the prices are good compared to the head and feet soup. Stuffed eggplant is 250. Minced meat and egg moussaka is 250. I love it very much. Chickpeas are 160. There is Albanian liver. 400. Chicken stew is 200. There are really different dishes you can try when you come. We drank ayran, it was 30 lira. We have piyaz for 100 lira. Let’s pay our bill. At the next stop, we are heading towards Tekirdağ. We will have a stop there that is more along the way. See you there. Hello Mete, my brother. I received your regards from Onur brother. Thank you very much. Love from here. Your meatballs look very nice. Hopefully one day we will come and eat together. Take care of yourself, you are loved. Located at the Çorlu junction in Tekirdağ, We have arrived at Melih Öge Tekirdağ Köfte. This place is both a rest area and a restaurant. I have a Tekirdağ Köftesi in front of me. Real Tekirdağ Köftesi. In terms of appearance, this. Is this the taste? Let’s taste it. Then I will continue to describe the meatball. I have been transported to the Balkans again. So it’s quite similar to Ćevapi. The fat content is a little bit more compared to the two meatballs I had in the morning. too much. There is a reason for this, of course. Because it contains lamb. Even though the amount is small, it’s like a snack. Incredible. Generally, there are very good rest areas along the way. or there may not be very good meatball places along the way. But I think this place is different. As far as I can see, in terms of cuisine, the road… is one of the cleanest restaurants on the road. So, such a clean one at roadside flavor stops. I can say that I haven’t seen another restaurant with such a kitchen. I mean, I don’t know if it’s right to say this on a food channel, but the restrooms is really as clean as in our own home. There is even air conditioning inside. I can specifically mention this place for its features. Because at the very beginning, it’s not just about taste in terms of cleanliness. I think the cleanliness of the establishment is very important. This is really one of the places I can vouch for. When it comes to the meatballs, the meat is 90% beef and 10% lamb, but this they don’t just go and buy it as a market product. They slaughter the animals themselves. They get it from farms they know and are familiar with. There is Thracian curly lamb meat, but it’s about 10% and 90%. there is beef. The 10% of that Thracian curly lamb meat is empty. that meat has added an incredible flavor to it. So the difference between the two meatballs I had this morning is the fat content. a little bit more and it gives a very nice taste on the palate. The master cooks it on the stove over a very low heat. Again, he is constantly moving the meatballs around on the charcoal fire. I think this is an important topic in terms of cooking methods. It needs to be cooked over low heat and evenly cooked all over. He doesn’t cook it by piling it up and distributing it. He is taking care of each one individually, he is turning them one by one. Every part is cooked evenly. As you can see, the resulting table looks quite nice this way. it’s happening. He/She is going. The beauty of this is just like Ćevapi. In the Balkans, Like the meatballs in Sarajevo. One shot. But I will speak clearly and directly. While my memory is fresh, this meatball I can say that I liked it even more. So it’s more delicious than all the meatballs I’ve eaten in the Balkans. It contains onion, there is garlic, there are breadcrumbs, there is very little baking soda. But compared to a meatball with baking soda, I I experienced a flavor that I have never had until today. Let me put it this way. Because normally, meatballs with baking soda tend to fall apart while flipping on the stove. or when you leave it on the plate, it falls apart. This is not the case. This really has a very delicious taste. a meatball that is trapped inside and delicious. A toasted bread comes with it. Let’s give it its due. I ordered a piyaz in the meantime. They have made a nice bar for the piyaz there. Freshly made. Whatever you want is prepared fresh and served. I mean, in other meatball places, for example, everything is plated, then put in the fridge. It’s not like that here. Here, it is prepared when you place your order. I couldn’t really taste the sauce, but it seems spicy. The worst thing about this video is that my tolerance for spicy food has increased a bit. When there is such a flavor, I really feel happy. You really need to try this. I can describe this route like this, by the way. There is the Çanakkale Bridge an hour away. If you are going to Greece, to Gökçeada, or to Bozcaada, you use this route. Therefore, one of the places you can stop along the way. You can be sure that I will stop here while passing through this route. I think it tastes much better with bread and sauces. So don’t eat it plain. Combine everything. Ayran is packaged, but it’s my favorite lately. Ayran with Karam. This is really too much of a hassle. Those who are really looking for gourmet flavors I think ayran that can accompany it. For example, I used to love Eker Ayran very much. I always love it. But ever since Karamaya Ayran came out, I usually order this. There is also sourdough ayran. I usually take that home too. I’ve been consuming a lot of ayran lately for some reason. I really love it, I mean. But I guess there’s no one who doesn’t like ayran. We love other drinks whose taste changes even if their color doesn’t. It’s the national drink. Now, since this is on the way, they serve meatballs here. It starts at 11 o’clock. It continues until midnight. But if you come earlier, in the morning hours, you can have head and feet soup, tripe, breakfast plates as well, eggs. There is a separate place where you can have breakfast. I need to mention that. When you come during the day, apart from meatballs, if you want to try something, they have row meats. There are different varieties of meatballs. There is cheese meatball. There is row meatball. How about other than row meat? I took it upon myself. They are placing another order. Okay, I’m bringing it. I’m putting it on the stove. If you want to shop, they sell raw meatballs. There are nice butcher and deli sections here. In fact, if you want to get some nice cheese on the way, this is one of the sensible places again. Because they also have the cheeses from Koçulu Peynirciliği. They also have Ezine cheese. For example, there is olive oil. Authentic olive oil. The brand of the late Ahmet brother from Ayvalık that we know. They also have a deli that offers really nice products. So you came here. You had your meal. You did your shopping. You can continue on your way. But I think you should definitely stop by this address for meatballs. I ordered a portion. There are 10 meatballs in a portion. But if you want, you can have 5 pieces or 15 pieces. 1.5 You can also order meatballs or half meatballs. The price of a portion is 350 lira. It contains 160 grams. We have piyaz for 150 lira. We have ayran for 60 lira. I am tidying this place up. I am also shopping for myself. Then we’ll meet at the last stop. If you want a food scene, here it is right away. Bro, you said you weren’t going to eat this. After a 1-hour journey, we arrived at the Malkara Industrial Site. If you liked the part of the video so far I would be very happy if you press the like button. I want your comments about the video at the end of the video below. Definitely the meatball places you especially want to mention. If there are any in Thrace, I am waiting for your recommendations in the comments. Now we have arrived at the Sanayi Köftecisi in the Malkara Industrial Site. This is a 33-year-old business. The shop owner, Erdem, is at the grill. We have an interesting topic. We had come here before when we made a meatball route, but we were turned away at the door. Now, thanks to our followers, they have done our advertising. Naturally, Mr. Onur will come. They asked if you could help us. This time we got filming permission. I usually don’t announce the places I go to like this. I’m going with improvisation, but sometimes we have to do a shoot like this. If we are going on a long route, we need to give notice. Today we made the news. I told them about my future, but there is nothing special for me. What you see from the table when you arrive. It will come to you in the same way. A portion of meatballs comes with 4 like this. These meatballs are a bit different from today’s. Because in terms of appearance, it’s a bit of a fattier meatball. There are no additives or anything like that in it. There are very small pieces. I will explain what they are, but first let’s taste it. I want to show this fattiness. Look, it’s already dripping. No need to explain. This is not like the previous meatballs. I’m going to… Second portion… Should I say it? Dude, didn’t you overdo it a bit today? Huh? Didn’t you overdo it a bit? What do you mean? Did I eat too much? Let’s go to VAR if you want. Sure, man. Yes, I saw that your hand wasn’t in a natural position. Penalty! Yes, I ate a lot, you’re right. That’s why I won’t say anything. I’ll throw in one more meatball if you don’t mind, guys. Is that okay? He doesn’t just go directly to a butcher to get this ready. He takes the animal first. He gets the animal from a producer, more specifically from a place that has a farm. He has it slaughtered himself at the slaughterhouse. Then he has the meats cut up and brought here. He prepares the mixture himself. Therefore, first of all, the meat he wants to use he chooses his animal. Now, livestock farming is good in Thrace. Agriculture is good. Therefore, everything you see on the table here is from this region. For example, they grow the onions themselves. The tomatoes are also from around here. There is a yogurt made from a mixture of buffalo and cow milk. From a local producer. From a boutique producer. There are peppers. They get a bit spicier as summer approaches. It will probably be spicy when you arrive. I will still taste it, don’t worry for you. There is a nice sauce. In this sauce, there is garlic, hot red pepper flakes, cumin, black pepper, and also tomato paste. In the others we visited today, there was also pepper paste. Therefore, it was quite spicy. But I think the spiciness of this one is a bit more balanced. Because they use hot red pepper flakes and they make it by slightly toasting it. They do it by stirring it in the pan. Now I’m going to take a meatball. I’m dipping it in the sauce. I dipped it a bit too much, but there’s nothing to be done now. At this point, there’s no turning back. Bro, the sauce is amazing too. It’s very good. Look, for example, it’s not spicy at all. But you can taste that tomato flavor, you can taste the flavor of the tomato paste so well. Honestly, it pairs beautifully with this meatball. Can I show you the plate like this? Water has started to accumulate underneath. So you can see how juicy the meatball is, how much fat it’s releasing, look, every passing second. Do you see? The fats are flowing down from here. It’s like a waterfall. But this is a beautiful meatball. It’s a meatball that bursts in your mouth. This is my style, for example. This is the fattiest, juiciest meatball on this route. One of the nice things about this place is this. When you place an order, normally the portion There are 4, but 3 come. You say you want an extra, and one more comes. If that’s not enough, you say you want another extra, and that one more comes. They make the ayran from cow’s milk themselves. That was really nice too. I just tasted it a moment ago. But I wanted to try the yogurt. Let me take a quick look at that too. Oppa Look, this yogurt has a high fat content. That’s why the buffalo side has come out a bit more. It looks that way. Due to the excess buffalo milk, it gives its texture for a longer time. It doesn’t leave the palate quickly. I liked this yogurt. For example, the yogurt I had in the morning was a bit more solid. I said it resembles Yutong. You needed to crush it a bit more on the palate. You don’t need to crush this. It lets itself go on its own. Very nice. There’s also cheese halva. We will eat that too. Are we going to eat it? I don’t accept the question of whether we will eat it. So, are we going to broadcast it? We can either take it or not. I will eat. But we were going to eat secretly, bro? We have no secrets, everything is out in the open. We’re eating in front of everyone, don’t worry. The mixture of the meatball. This was the topic I was most curious about. Again, a full beef meatball. It contains forearm, ribs, neck, ribeye area. It really is from the fattiest parts of the animal. Unlike before, everything we ate today In addition to the meatballs, there is also concept fat. Now, there are those who love concept fat and those who don’t, but I think it can harmonize with some flavors. The meatball has added an amazing flavor. I can say that. There is salt, there is black pepper, there is cumin, there is onion, there is a very small amount of baking soda. But this amount of baking soda is very, very little. For bread, we add about 15 grams for 1 kilogram, he said. Again, stale bread is a must. I mean, it’s one of the essential ingredients to bind the meatballs. Very nice meatballs. That’s why we don’t leave it on the plate. Another portion? Or just add 2 extras, that would be enough for me. Two singles. Two singles. When I say two singles, we’re in Thrace now, so don’t misunderstand. I want meatballs. Okay. Let’s get two singles too, bro. Alright, let’s get two singles then. Two, four, six of them, bro. Since the time is the same, I won’t take 6 of them either. Aren’t you going to buy it? You’ll get it, you’ll get it. He’ll get it, bro. He’ll get it. The one who said he wouldn’t buy has already started to buy. His wife is a dietitian, that’s why he says let’s delete this place. Anyway, at the end of the day, it’s for you, I mean your spouse. We are doing a job that will earn money. Yes, since our dessert has arrived, I can finally take off my glasses. The sunset has also happened. By the way, it’s currently approaching 7 o’clock. So we spent the evening, we left Istanbul around 8 in the morning. We visited 4 meatball places. It was a nice journey, but finishing it with dessert is a ritual. There are 2 types of cheese desserts here. One is baked and the other is unbaked. First, I will start with the unbaked one so we can taste it comfortably. Hmm. This is quite fatty. He said we put oil in it, but this… Erdem brother didn’t say how much it was. By the way, this is different from the cheese desserts in Thrace. There aren’t any shredded cheese pieces or anything like that coming to the palate. Different. Here, the ice cream is melting because the temperature was 30 – 32 degrees today. We have a dessert with melting ice cream. First, let me neutralize the ice cream. One with a sorbet consistency. By the way, the ice cream melted nicely too. It’s Alpedo’s ice cream. Oh right, this is Alpedo Maraş ice cream. We encountered it in another one of our videos. Everyone was using this. We wondered what this was. They said it’s a market product, Alpedo, but really, hats off to Alpedo. They make great ice cream. These days, there are a lot of ice creams like this. They sell ice cream machines and stuff, you know. Everyone is making ice cream at home with the machine. I’m trying not to eat it as much as I can. Because if I eat, I can’t control myself. I mean, half a kilo is mentioned, good luck with that. But I’m curious, it has come to 900 lira. The price of half a kilo of ice cream. Half a kilo can’t be 900 lira, man. Well, there’s nothing we can do now. We’re heading back to Istanbul by making a hole in our belt. Baked. Of course, it’s baked. Why, you might ask? This friend is arranged on a tray and placed in a mold. In that mold, it becomes square like this. A lot of butter is put on top. It gets baked. Do you know what happens after it’s baked? The top layer caramelizes like a cream brulee. So the top is hard, but when you go inside, it’s very soft. But I mean, this is nonsense. This is really a dessert that should be eaten with ice cream. What have you done, man? When did you think of this in your free time? Could something like this happen, man? Tahini with hazelnuts? In winter? The guy who eats this in summer runs away. He passes through the Ipsala border gate. He continues towards Dedeağaç. Honestly, it’s amazing. I loved the dessert. Man, I can eat more of this. Is there any? Is there enough? Okay. 1, 2, 3. Oh, we still have our meatballs. What time were you closing? So we have one more hour. It’s 8 o’clock right now. 8? We close around 8. Oh yes, it’s already 8. It’s 5 minutes to 8. By the way, let’s mention the prices. The dessert with ice cream is 130. The one without ice cream is 100 lira. Both are 100 lira each, normally. There is an extra charge of 30 lira because it has ice cream. The meatball comes in 140 grams. 240 lira. This is the portion price. Additionally, if you want it by the piece, it’s extra. Each one costs 60 lira. The salads are being sold at a price I haven’t seen in a long time. A single serving salad is 40 lira. Piyaz is 40 lira, the price-performance is amazing. Yogurt is 100 lira, it’s really impossible to get a buffalo-cow mix for 100 lira. and the taste was truly the best of what I had today. Wow, the prices are very reasonable. I haven’t seen such prices in a long time. I can’t remember what I last ate for 40 lira, you know? Today, you’re leaving a 50 lira tip, they don’t like it anymore. 60 lira. Okay. Then let’s eat 10 of them. Bro, give me our meatballs. Should I bring a fork? No bro, I’m just going to taste one of these. Let the friends check the rest. I’m making the same thing as a dessert. The same for them too. Just this one. I’ll eat it too, bro. Will you eat? Of course I’ll eat. Do I look like I’m not going to eat? I liked it so much. I’m saying it clearly and directly. I mean, I really loved this place. If I’m going to travel, especially crossing the border from İpsala, If you’re going to Greece, you can stop in Malkara on the way, you turn right at the exact point where you would enter the radar. There is a radar sign while going uphill with an 82 km/h speed limit. When you see that, there is an exit on the right immediately. There is a little box on the left side there. They take your photo from there. Don’t go in there. You should enter from the right. Inside the Malkara Industrial site, there’s industrial meatballs. I really liked everything I ate here. But the meatballs really deserve a separate mention. You have to come and try it. One portion won’t be enough. I guarantee that. You will definitely order a second portion as well. We have also finished a video sweetly. I hope you liked the video. If you liked it, you know very well what to do. I would be very happy if you press the like button. If you are not subscribed yet, join us. The subscribe button is waiting for you. And of course, your comments are very important to me. If you guide me correctly in the comments, if you have new suggestions, What should I eat especially when recommending places? I would be very happy if you could specify what is needed. I have missed you all very much. Finally, we are reunited. From now on, we will meet every Thursday at 7 PM. See you next week. Goodbye.