Gayle Zengil Product Description and Distinctive Features: Gayle Zengil is a traditional dish originating from the Hakkâri province. It is made with a combination of cracked wheat, fine bulgur used for köfte (Turkish meatballs), rice, chickpeas, onions, walnuts, dried mountain apples, various spices, and salt. In this dish, meatballs come in different sizes. The larger meatballs are carefully hollowed out, similar to dolma (stuffed grape leaves), filled with the internal mixture, sealed, and shaped into a round form. A unique characteristic of Gayle Zengil is its mildly tangy flavor, which comes from the inclusion of dried mountain apples, locally called “sevelok”. This dish has a rich tradition in the Hakkâri province and is also referred to as Keylezengil. It plays an important role in the culinary heritage of the region, reflecting a strong connection to its geographical roots. Preparing the Filling: In a deep pan, sunflower oil and butter are warmed, followed by the gradual addition of flour. The mixture is toasted until it reaches a brown color. Then, walnuts and salt are incorporated and roasted for a short while longer. The filling is removed from heat and allowed to cool, which is crucial for shaping Gayle Zengil smoothly. Preparing the Meatballs: Fine bulgur used for köfte is combined with boiling water and left to absorb. Then, cracked wheat, black pepper, red pepper, and table salt are added, and the mixture is kneaded with warm water until a smooth, moderately firm köfte dough is formed. Achieving the right dough consistency is an art — if it's too firm, it may crack, and if too soft, it might fall apart. The dough is divided into portions and shaped into balls, each having its center hollowed out with the thumb. The previously prepared cold filling is carefully placed inside without spilling. The meatballs are then sealed and shaped into perfect spheres. Smaller meatballs, about the size of marbles, are also made from the same mixture. Cooking and Serving: Dried apples are boiled until tender. In a large pot, sunflower oil, finely chopped onions, tomato paste, and red pepper are sautéed. Once the tomato paste loses its raw aroma, boiling water is poured in. The prepared meatballs, cooked chickpeas, rice, softened apples, and salt are added. After simmering for approximately thirty minutes, the dish is transferred to a serving platter and is ready to be enjoyed.