Gaziantep Sour Spicy Small Meatballs Description and Distinctive Features: Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte is a traditional dish prepared using simit (fine bulgur), minced meat, chunky meat, and chickpeas. It comes in two varieties: Ekşili (sour) and Akıtmalı (leaking). The sour variant is named after its distinctive tangy sauce, while the leaking version is known for its rich, fatty filling that melts in the mouth. The simit (fine bulgur) used in Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte is the Antep Bulguru (Gaziantep Bulguru), which holds the geographical indication registration number 289. Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte boasts a rich history and is an important dish within the culinary traditions of Gaziantep. It is commonly enjoyed during festive events and social gatherings. The unique preparation technique, specific to the region, demands great skill and knowledge, which contributes to its strong connection with the area's cultural heritage. Production Method: The components used in the production of Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte are as follows. For the Köfte (Meatballs): - 0.5 kg simit (fine bulgur) - 300 g lean raw minced meat - A pinch of salt - 1 medium-sized onion - 1 teaspoon black pepper - 1 tablespoon red pepper flakes - Optionally, to prevent the meatballs from falling apart, 1 cup of semolina and 1 egg or half a cup of flour can be used. For the Broth: - 1 teaspoon sumac juice or juice of 1 large lemon or 1 teaspoon koruk juice (If sour ingredients are not available, 1 teaspoon lemon salt can be used.) - 0.5 kg lamb cubes for cooking - 1 medium-sized onion - 1 tablespoon tomato paste - 1 tablespoon pepper paste - 1 tablespoon dried mint - 4 tablespoons clarified butter or 1 cup olive oil - 1 cup soaked chickpeas - 4-5 cloves of garlic (optional) For the Leaking Filling: - 300 g fatty minced meat mixture (250 g minced meat + 50 g inner fat or tail fat) - 2 large onions - A pinch of dried thyme - 1 teaspoon black pepper - 1 tablespoon red pepper flakes - 1/3 cup crushed walnuts - A pinch of salt Preparation of Ufak Köfte: First, lightly moisten the simit (fine bulgur) and let it rest for around 10 minutes. Then, combine it with minced meat, finely chopped onion, black pepper, red pepper flakes, and salt. For a smoother mixture, you can run it through a meat grinder two or three times. Shape small portions of the mixture into balls about the size of a hazelnut. Arrange the köfte on a strainer placed over a pot of boiling water, cover, and steam for 20-25 minutes. Alternatively, the köfte can be cooked by boiling in salted water for 15-20 minutes.