Gaziantep Malhitali Meatballs Product Description and Distinctive Features: Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls is a key dish in the culinary tradition of Gaziantep. It is made with fine bulgur (simit) and red lentils. The name originates from the local word "malhıta," which means red lentils in the Gaziantep region. Unlike other varieties of lentil balls, the preparation of Gaziantep Malhıtalı Köfte uniquely incorporates either fresh or dried tarragon, depending on the season. Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls are traditionally formed by hand-squeezing. Both hands work together: the lower palm is cupped and filled with a portion of the mixture about the size of two to three walnuts, then the other hand gently closes over it to shape the köfte. Once shaped, the köftes are arranged on a plate and commonly served alongside radishes, watercress, pickles, and ayran. Production Method: Ingredients for 5-6 portions of Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls: - Red lentils (malhıta): 300-400 g - Fine bulgur (simit): 300-400 g - Dry garlic: 30-50 g - Onion: 140-180 g - Green onion: 80-150 g - Fresh garlic (optional): 50-150 g - Parsley: 50-80 g - Tarragon (fresh/dried): 15-30 g / 5-10 g - Tomato paste: 30-50 g - Red pepper paste: 18-30 g - Red pepper flakes: 18-30 g - Olive oil: 130-180 g - Salt: 5-10 g - Cumin (optional): 3-5 g When making Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls, the red lentils are carefully rinsed and placed in a pot with enough water to fully cover them. Once the water boils, the foam is skimmed off, the heat is lowered, and the lentils are simmered until they reach a thick soup-like consistency. While the lentils are cooking, the onion and garlic are finely minced. A portion of the onions is sautéed in oil, and the remaining raw onions are added directly to the köfte mixture. Fresh onion, garlic, parsley, and tarragon are chopped separately with care. The cooked lentils are then combined with simit (fine bulgur), tomato paste, red pepper paste, and salt, stirred well, and covered to let the bulgur soften. In another pan, olive oil and finely chopped onions are sautéed until golden brown. After removing from the heat and waiting 1-2 minutes, red pepper flakes are stirred in. After the malhıta and simit mixture has cooled sufficiently for kneading, it is placed into a kneading bowl. Finely chopped onion and garlic are incorporated, and the mixture is kneaded for about 5-6 minutes. Then, fresh onion, fresh garlic, fresh tarragon, and parsley are added. The sautéed onion and oil blend is poured over the köfte mixture and mixed thoroughly. If dried tarragon is used, it is separated from its stems and crumbled by hand before being added. Once kneading is finished, the köfte are formed by squeezing using the traditional technique. The shaping of the köfte is done with both hands: the lower palm is cupped and filled with a portion about the size of two to three walnuts, then closed and shaped by the other hand. The formed köftes are arranged on a plate and commonly served alongside radishes, watercress, pickles, and ayr