Gaziantep Haveydi Meatballs Product Description and Distinctive Features: Gaziantep Haveydi Köfte, also known as Antep Haveydi Köfte, is made by combining simit (fine bulgur for köfte), oil, onions, parsley, and pepper paste, then kneading the mixture thoroughly. The origins of this dish date back many years and it is especially popular during the winter season. The preparation technique, unique to its geographical area, demands considerable skill and expertise, which links its fame closely to its regional roots. Production Method: Ingredients (for 4-6 servings): 2 cups simit (fine bulgur used for köfte), 1-2 medium onions, 4-5 stalks of green onions, 1 bunch of parsley, 3-4 garlic cloves or 2-3 sprigs of fresh green garlic, 1 tablespoon tomato paste, 1 tablespoon pepper paste, salt, red pepper, black pepper, 2-3 tablespoons clarified butter or regular butter, or 1/3 cup olive oil. Optional ingredients include 2 thinly sliced tomatoes, and either tarragon, or a handful of walnuts or pistachios. The simit is soaked in roughly 2 cups of water. Tomato paste, pepper paste, salt, red pepper, and black pepper are then added and mixed well before letting the mixture rest for 10-15 minutes. In a pan, onions are sautéed in oil until they turn a light pink color, then added to the rested bulgur mixture. After mixing thoroughly to create a uniform texture, knead the mixture until it reaches a chewy (sakız kıvamı) consistency. Optionally, finely chopped tomatoes, parsley, green onions, and garlic can be added, along with walnuts, tarragon, or pistachios. After incorporating all ingredients, mix for an additional 4-5 minutes. Shape the mixture into köfte (meatballs) and serve. It is recommended to accompany Gaziantep Haveydi Köfte / Antep Haveydi Köfte with pickles, ayran (a yogurt-based drink), and fresh greens.