Malatya Stuffed Meatballs Product Description and Distinguishing Features: Malatya Stuffed Kibbeh is made by combining bulgur, lean minced beef, salt, water, red pepper flakes, and black pepper to create the dough. This dough is shaped and hollowed into pieces about the size of a walnut. Meanwhile, the filling is prepared separately using medium-fat minced beef, onion, butter, black pepper, red pepper flakes, and salt. The dough pieces are then stuffed with this filling, sealed, boiled in salted water, and served topped with melted butter. Each kibbeh measures approximately 8-9 cm in length and weighs about 65 grams. Malatya Stuffed Kibbeh is prepared without frying in oil and does not include tomato paste in the filling. Its unique characteristics are the use of only medium bulgur, boiling in water, and drizzling with a buttery sauce after cooking. This dish has been traditionally made within its geographic region for many years. It is commonly served at weddings, ceremonies, holidays, and other special events. The making process of the kibbeh demands skill and expertise, which ties its reputation closely to its place of origin. Production Method: The dough for Malatya Stuffed Kibbeh should be rolled out thinly. To avoid the dough sticking to the hands during shaping, hands can be moistened by dipping them in a bowl of water. A 35-gram piece of dough is placed in the left palm and shaped into a thin, elongated cylinder or a round form by pressing with the right index finger. The shaped dough is then filled with 30 grams of cooled filling, and the opening is carefully sealed by pinching it closed. These steps require significant skill and expertise. Any excess dough above the sealed kibbeh is trimmed to achieve a final length of about 8-9 cm. The prepared kibbeh are then arranged on a tray, ready for boiling. Cooking Malatya Stuffed Kibbeh: A pinch of salt is first added to a pot of boiling water to help keep the kibbeh intact. The kibbeh are then gently placed into the boiling water and cooked for approximately 5 minutes without stirring. After boiling, each kibbeh is carefully removed from the water using a strainer, allowing any excess water to drain off. Finally, Malatya Stuffed Kibbeh is served on a plate with melted butter drizzled generously over the top.