Malatya Mother and Daughter Meatballs Description and Distinguishing Features of the Product: Malatya Analı Kızlı Köfte (also known as Malatya Tiritli Köfte) is a traditional dish made by cooking stuffed meatballs called "anne" (meaning mother) alongside smaller meatballs called "kız" (meaning daughter) in a flavorful broth known as tirit water. The meatballs are crafted using a mixture of bulgur, semolina, lean ground meat, and eggs. The filling for the stuffed meatballs consists of medium-fat ground meat, onions, butter, olive oil, parsley, red pepper flakes, black pepper, and salt. Malatya Analı Kızlı Köfte (also called Malatya Tiritli Köfte) gets its name from the traditional method of preparation. Typically, the stuffed meatballs known as "anne" (mother) are made by mothers, while the smaller meatballs called "kız" (daughter) are prepared by daughters. The weight of the "anne" köftes is about 25 grams, whereas the "kız" köftes weigh approximately 1.5 grams. The "anne" köftes are shaped roughly the size of walnuts, and the "kız" köftes are formed to resemble marbles. Both types are cooked together in tirit water before serving. What makes Malatya Analı Kızlı Köfte distinctive is the addition of chickpeas, tomato and pepper pastes, red pepper flakes, dried savory, and salt in the tirit broth. With a rich history, Malatya Analı Kızlı Köfte holds an important place in the cuisine of Malatya. The process of preparing the köftes and cooking them demands expertise, which explains the dish’s strong geographical and cultural ties. Steps for preparing Malatya Analı Kızlı Köfte / Malatya Tiritli Köfte: To keep the hands moist while shaping, closing, and rolling the outer dough of the köfte, a bowl of water is used. The dough is divided into pieces about the size of a walnut and placed on the palm of one hand. Using the index finger of the other hand, the center of the round dough is gently hollowed out, forming a thin-walled shell. The prepared filling is carefully spooned into the hollowed dough with a small spoon. After filling, the dough is sealed by closing the opening with a gentle twist, and the stuffed köftes are arranged on a tray. This process continues until all the dough and filling are used. The leftover dough is rolled into small, marble-sized köftes called "kız" (daughter) and placed separately. Meanwhile, the previously prepared tirit water is brought to a boil. The stuffed köftes are first added to the boiling water and cooked for 5 minutes, then the smaller "kız" köftes are added and boiled for another 5 minutes. Finally, the remaining tirit water is poured over all the köftes in a serving dish. Malatya Analı Kızlı Köfte / Malatya Tiritli Köfte is served hot, with each portion containing 5 "anne" (mother) köftes, 1 tablespoon of "kız" (daughter) köftes, and 1 ladle of tirit water.