Urfa Stuffed Meatballs Product Description and Distinguishing Features: Şanlıurfa Stuffed Kebab: This regional specialty is crafted by stuffing an outer layer made from bulgur with a pre-prepared minced meat filling, then frying it to perfection. Its preparation demands significant manual skill and craftsmanship. It is said that the origin of Stuffed Kebab in Şanlıurfa traces back to Çiğ Köfte (raw meatballs). In Şanlıurfa, the freshly made minced meat Çiğ Köfte is traditionally eaten right away. According to local legend, this dish was invented when Çiğ Köfte, accidentally prepared long before the Ramadan iftar, was reused, eventually becoming a beloved part of Şanlıurfa’s culinary heritage. Preparation of Urfa Stuffed Kebab Kebab: Preparation of the Filling and Outer Layer: The filling is prepared first, followed by the outer bulgur layer. The filling is then placed inside kebabs shaped like small cups, the tops are sealed, and they are fried. About 750 grams of minced meat is sautéed in its own fat in a pan. Then, clarified butter and finely chopped onions are added and sautéed together. After removing from heat, black pepper, salt, and chopped walnuts are mixed in, and the mixture is allowed to cool. In another bowl, onions cut into quarters, isot (a type of chili pepper), salt, and black pepper are combined. "Kara et" (a special kind of meat) is incorporated, and water is gradually added until the mixture forms a paste. This mixture is kneaded until it reaches a dough-like texture. Bulgur is then added, and if necessary, additional water is mixed in. The entire mixture is kneaded for about 30 minutes. Once softened and at the right consistency, the four onion pieces embedded in the mixture are removed and discarded. Large portions of the kebab dough are taken, shaped into balls, held in one hand, and hollowed out using the index finger of the other hand. The prepared filling is placed inside, the opening is pressed closed and sealed. The kebabs are then fried in hot oil until all sides achieve a golden brown color and are served hot. They are traditionally accompanied by ayran (a yogurt-based drink) and, depending on the season, a regional vegetable salad, Urfa Eşkili (a local specialty), or pickled green plum salad.