Gaziantep Arabic Meatballs Product Description and Distinguishing Features: Gaziantep Arap Köftesi / Antep Arap Köftesi is a traditional regional specialty prepared by combining fine bulgur (simet), lean minced beef or lamb, and various spices to shape small meatballs. These meatballs are first boiled in water and then sautéed in clarified butter. It is often served with garlic yogurt, chopped parsley, or tomato paste. When mixed with garlic yogurt and fresh greens such as parsley, purslane, or chard, it is known as Cacıklı Gaziantep Arap Köftesi / Cacıklı Antep Arap Köftesi. The unique characteristic of Gaziantep Arap Köftesi / Antep Arap Köftesi stems from the traditional cooking techniques specific to the region. With deep roots in Gaziantep’s culinary heritage, this dish has been documented extensively in various cookbooks and academic studies. Therefore, the reputation of Gaziantep Arap Köftesi / Antep Arap Köftesi is closely tied to its geographical origin. Production Method: *Ingredients:* - 125 g lean mince (lamb or beef) - 350 g fine bulgur for köfte - 1 teaspoon salt (5 g) - 1 teaspoon black pepper (5 g) - 1 teaspoon red pepper flakes (5 g) - 1 small onion (50 g) - 125 g clarified butter (for frying) - Optional: 2-3 cloves of garlic - Optional: Half a bunch of parsley - Optional: 1 tablespoon tomato / pepper paste *Cacık (Yogurt Sauce):* - 10 branches (half a bunch) of parsley, purslane, beet leaves - 3 cloves of garlic - ½ kg strained yogurt Instructions: 1. In a bowl, mix together bulgur, salt, black pepper, red pepper flakes, and finely grated onion. Slowly pour in warm water while kneading until the bulgur becomes soft. After softening, add the meat and continue kneading until the mixture forms a smooth and uniform dough. 2. Shape the dough into small meatballs. Cook the köftes in boiling salted water until they rise to the surface, then drain using a sieve. Fry the meatballs in clarified butter, turning them evenly until they develop a golden brown color. 3. Serve optionally with garlic yogurt, chopped parsley, or tomato paste. Another option is to accompany the dish with cacık, which is made by mixing chopped parsley, purslane, beet leaves, strained yogurt, and crushed garlic. Note: For extra flavor, you may add garlic, chopped parsley, purslane, or beet leaves into the yogurt sauce (cacık).