Diyarbakir Stuffed Meatballs Description and Distinctive Features of the Product: Diyarbakır İçli Köftesi is a type of boiled köfte, which is a Turkish dumpling made using fine bulgur from durum wheat, small-sized wheat (simindirik) that is finely ground, and lamb meat from Karakaş sheep, typically at the age of one. The mixture is enhanced with various spices and features a unique outer casing made with cilantro. The dish is traditionally served hot after boiling. It can also be enjoyed on a bed of yogurt with tomato paste or with butter flavored with red pepper drizzled on top. Diyarbakır İçli Köftesi holds a significant place in the culinary culture of Diyarbakır and is highly regarded within its regional cuisine. Production Method: The fine bulgur, lamb meat, and pepper paste used in preparing Diyarbakır İçli Köftesi are ideally sourced from the local region. Moreover, the small-sized wheat (simindirik) is produced by boiling and drying durum wheat grown in Diyarbakır, which is then pounded to remove the husk and crushed. Ingredients (for 6 people): - 2 cups of fine bulgur for köfte - 1 cup of pounded small-sized wheat - 2 cups of water - 1 teaspoon cumin - 1 teaspoon red pepper flakes - 1 teaspoon crushed coriander - 1 teaspoon salt Inner filling: - 400 g moderately fatty lamb minced meat - 5 onions - 1 bunch (50g) parsley - 4 tablespoons clarified butter (made from goat's milk) - 2 tablespoons pepper paste - 1 teaspoon black pepper - 1 teaspoon salt Preparation of the Outer Casing: Fine bulgur and pounded small-sized wheat are combined in a bowl. Salt, cumin, red pepper flakes, and coriander are added, followed by water at around 30⁰C to moisten the mixture. It is left to absorb the water and soften. Once softened, the mixture is kneaded until it reaches the consistency of köfte dough and is then set aside to rest. Preparation of the Inner Filling: The minced meat is cooked in a pan until all its moisture evaporates. Then, clarified butter and thinly sliced onions are added and sautéed together. Afterward, pepper paste, spices, and salt are incorporated and stirred. Finely chopped parsley is added to the mixture, which is then removed from the heat and allowed to cool. Filling and Cooking the İçli Köfte: The hands are moistened, and a piece of the outer casing about the size of a walnut is taken. The piece is rolled in the palm, occasionally dipping it in salted water with the thumb. A small portion of the inner filling is placed in the center by creating a cavity. The outer casing is then sealed at the top, and the bottom is shaped into a round form, gradually becoming flatter toward the top (see Figure 1). The köfte is boiled in water containing 1 teaspoon of salt and 1 teaspoon of lemon juice to help maintain the shape of the outer casing and give it a glossy finish. Once the köfte pieces float to the surface, they are removed using a sieve, indicating that they are cooked.