Gaziantep Sini Meatballs Product Description and Distinctive Features: Gaziantep Sini Köfte (Tray Kebab) is a traditional dish made by layering two layers of köfte (a seasoned meatball mixture) with a savory filling sandwiched in between, forming a three-layered creation. This layered assembly is then baked in a tray (sini). The köfte mixture is prepared from fine bulgur (known as simit), lamb meat, onions, and a blend of spices. The filling consists of Gaziantep pistachios—which are geographically protected under registration number 27—along with walnut kernels, fatty minced meat, and aromatic spices. Gaziantep Sini Köfte holds an important position within the culinary heritage of Gaziantep, boasting a deep historical background and a strong association with its geographical origins. Production Method: Components of Gaziantep Sini Köfte (Serves 5-6): Ingredients for Köfte Mixture: - 600-800 g fine bulgur (simit) - 250-350 g raw minced lamb meat - 1 onion - 20-25 g wheat flour / 40-50 g breadcrumbs - 20-25 g red pepper flakes - 4-6 g black pepper - 10-16 g salt Ingredients for Filling: - 400-500 g fatty minced meat - 3 onions - 80-100 g walnut kernels - 80-100 g pistachios - 50-100 ml olive oil - 50-100 g clarified butter - 2-4 g black pepper - Optional safflower (aspir) - 10-16 g salt The preparation of Gaziantep Sini Köfte begins by soaking peeled pistachios in warm water briefly, then removing their thin skins. In a pot, minced meat is sautéed with olive oil. Thinly sliced onions are added and cooked until they become translucent. Near the end of sautéing, black pepper and optionally safflower (aspir) are incorporated and mixed well. After cooking, the pot is removed from heat, and pistachios along with walnut kernels are folded into the mixture. The filling is then set aside to cool. To make the köfte mixture, fine bulgur, minced lamb meat, red pepper flakes, black pepper, salt, and finely chopped onions are combined in a bowl. Water is added gradually while kneading until a smooth, well-mixed dough forms. This dough is divided into two equal portions. A greased tray about 45-50 cm in diameter is lined with half of the kneaded köfte mixture, spread evenly to about 1 cm thickness. The prepared filling is then distributed evenly on top. The second half of the köfte mixture is placed over the filling, and the surface is gently pressed down using a slightly wet palm. A sharp knife dipped in cold water is used to cut the köfte into diamond shapes. Melted clarified butter is brushed over the surface. The tray is baked in a preheated oven at 200°C for 30-35 minutes. Once baked, the köfte is lightly sprinkled with a few handfuls of water, covered with a cloth while still in the tray, and allowed to rest briefly to keep it tender. Gaziantep Sini Köfte is best served hot.