Gaziantep Fatty Meatballs Description and Distinctive Features: Gaziantep Yağlı Köfte, also referred to as Antep Yağlı Köfte, is a vegetarian-style raw meatball made by blending and kneading fine bulgur (simit), clarified butter or regular butter, red pepper flakes, red pepper paste, and additional ingredients. Fine bulgur (simit), a key element of Gaziantep cuisine, serves as the primary base of this dish. The incorporation of butter into the kneaded mixture imparts a unique texture and flavor, demanding expert preparation techniques. Gaziantep Yağlı Köfte / Antep Yağlı Köfte is traditionally made and enjoyed during picnics known as "sahre", as well as at special events and social gatherings throughout the region. This dish is closely tied to its geographical origin and is celebrated for its distinctive qualities. Production Method: Ingredients for Gaziantep Yağlı Köfte / Antep Yağlı Köfte (serves 8-10 people): 3-4 large ripe tomatoes, 3 cups fine bulgur (simit) used for the meatballs, 4-5 tablespoons clarified butter or regular butter, 1 heaping tablespoon red pepper paste, 1 heaping tablespoon tomato paste, 2 medium onions, 4-5 garlic cloves, 3-4 tablespoons red pepper flakes, 1 finely chopped green pepper (optional), Half a bunch of finely chopped parsley (optional), Olive oil (optional), Salt Preparation: In the bowl designated for kneading, combine fine bulgur (simit), the red pepper paste, tomato paste, red pepper flakes, finely chopped onions, garlic, salt, and optionally, the finely chopped green pepper. Gradually add peeled and finely chopped tomatoes, and knead the mixture thoroughly for about 25-30 minutes. If tomatoes are out of season, soften the bulgur by moistening it lightly with hot water. Once the mixture achieves the right texture, incorporate melted clarified butter or butter and continue kneading for another 4-5 minutes. Form the mixture into balls by pressing lumps or squeezing with your fingers to create indentations. Arrange the shaped meatballs on serving plates. Finely chopped parsley can be added underneath, on top, or inside the meatballs for decoration. To add a glossy finish, you may warm some olive oil and drizzle it over the mixture before shaping.