Yesilyurt Cherry Leaf Wrapped Meatballs Description and Distinctive Features of Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma: Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma is a time-honored dish crafted using the leaves and skins of the Malatya Dalbastı Cherry, which holds a geographical indication registration under number 267. This savory recipe features tender cherry leaves native to Malatya, carefully wrapped around whole wheat bulgur (cracked wheat) without the inclusion of any added spices. The cherry leaves are typically picked in late April or during the first weeks of June while they are still young and soft. Special care is taken during harvesting, as handling the leaves too roughly may result in tearing, which can lead to a tough texture and uneven cooking. To preserve their freshness and quality, the leaves are most often collected in the cool hours of the morning. After being harvested, the cherry leaves are carefully threaded onto strings using needles by local women. These strung leaves are then dried in shaded areas to preserve their texture and color. To protect them from pests, they are placed in airtight nylon bags around late September. This method ensures that the leaves remain dry and do not soften over time. Additionally, the tender leaves collected in early spring may also be stored in cellars after being threaded or preserved by either salting in barrels or drying. From harvesting to rolling, the preparation process demands a great deal of care and labor. The filling used inside the rolls is made without any added spices, allowing the natural aroma of the cherry leaves to come through. Compared to other leaves used in dolma, cherry leaves are thinner and have a slightly more acidic flavor. Historically, this time-consuming delicacy was referred to as "Avrat Köftesi" (translated as "Woman’s Köfte"), but today it is widely recognized and cherished as Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma. The fresh cherry leaves picked during spring are gently wrapped around unpeeled whole wheat, shaped into slender rolls resembling pencils. Once prepared, a flavorful sauce made of yogurt, melted butter, and sautéed onions is generously poured over the dish to enhance its taste. Production Method: To begin, cherry leaves are soaked in hot water for approximately 5 minutes. Meanwhile, in a separate large bowl, whole, unpeeled cracked wheat is placed and lightly moistened with hot water, allowing it to soak for about 15 minutes. Once softened, the wheat is kneaded with a spoonful of wheat flour and a pinch of salt until it reaches a smooth, workable texture. It is important that the cherry leaves remain uncooked throughout this process. After soaking, the leaves are drained and their stems removed. A small section of leaf is laid shiny side down, and a hazelnut-sized ball of filling is placed in the center. The leaf is then gently rolled. To keep the rolls from loosening, they are held gently between two fingers before placing them into the cooking pot. While some rolls are being held, the remaining cherry leaves are rolled in the same fashion. Typically, two or three rolls can be held at once between the fingers before placing them in the pot. It is crucial to use a very small amount of filling; otherwise, the leaves may tear or unravel during both rolling and cooking. After all the rolls are prepared, they are arranged in the pot and covered with an inverted plate to keep them secure. Then, water is added, and the pot is covered and simmered over low heat to ensure gentle cooking without damaging the structure. First Sauce: In a pot, yogurt, flour, plum syrup, and salt are whisked together. Gradually, 1.5 liters of water is added while stirring constantly to prevent clumping. This mixture is then transferred to the stove and cooked over medium heat with continuous stirring to avoid burning at the bottom. After reaching a boil, the sauce is simmered for an additional 5–10 minutes until it thickens. The cooked rolls are then added to this sauce and simmered together for another 10 minutes before removing from heat. Second Sauce: Finely chopped onions are sautéed in butter until they become lightly pink in color. Once cooked, the onions are tempered. The rolled cherry leaves that have been simmered in yogurt sauce are served on a plate, and the sautéed onion butter is poured on top before serving. Optionally, a small amount of tomato paste may be added to enhance flavor and color.