Turkey's local meatballs in the context of new Anatolian cuisine

Turkish cuisine is among the best cuisines in the world. It is seen that the Turkish cuisine has been enriched with various cultures and has reached to until today. The geographical and ethnic diversity of Turkey, which is large in terms of surface area, the fact that different religions coexist, the geopolitical position of the immigration country has a rich cultural heritage. This accumulation also manifests itself in culinary culture. Developments in technology since the industrial revolution have led to changes in the production, storage and consumption of food, and have also affected the food cultures of countries. Technological developments and changes have brought rapid living conditions and led people to pay no attention about unhealthy food and traditional and regional dishes. The health problems that are frequently encountered with the spread of the unhealthy diet reveal the slow food movement against the fast food. "New Anatolian Cuisine" is the best approach that adopts the slow food movement in Turkey, which regards the traditional cuisine as a principle, the support of the local producers and the principle of healthy eating. The New Anatolian cuisine has adopted the principle of bringing different dimensions to the dishes made in Anatolia by taking local products produced by small-scale producers and taking advantage of today's technology. It is aimed to contribute to The New Anatolian Cuisine by examining the content and preparation of Turkey's local meatballs. In this study, examining Turkey's regional meatballs in terms of their content and preparation, the New Anatolian Cuisine's to Turkey is aimed at providing the dumplings. The scope of the research areas in 81 provinces in Turkey consists of local dumplings. The data collection technique is documentary and the data obtained as a result of scanning secondary sources were analyzed by descriptive analysis method. The results of the study, the dumplings Turkey's regional differences have emerged in the materials used in the constructions. It was found that the products grown in the region were also used in the production of regional meatballs. These patties of advice to give on behalf of Turkey's meatballs New Anatolian cuisine was developed. Keywords: New Anatolian cuisine, Turkish cuisine, Meatball, New cuisine, Descriptive analysis