It is a type of meatball specific to Konya. The meatballs are probably called 'çullama' because they are coated in eggy flour mixture without being fried.
Ingredients: 500 grams of ground lamb, one cup of rice, 1 medium-sized onion, 1 teaspoon of salt, 1 teaspoon of black pepper, 7 tablespoons of butter. For the sauce: half a cup of flour, 1 egg.
Instructions: Mix the ground lamb, grated onion, rice, salt, and black pepper together and knead until well combined. Take walnut-sized pieces from the mixture and roll them into balls. Place four cups of water in a pot and bring it to a boil. Once boiling, add the rolled meatballs and cook until they are tender. After boiling, dip the cooked meatballs in a batter made of egg and flour, creating a thick consistency similar to a porridge. Fry them in butter until golden brown. Serve with onion and parsley salad called "piyaz."