Diyarbakir Stuffed Meatballs Description and Distinctive Features of the Product: Diyarbakır İçli Köftesi is a boiled köfte (a type of Turkish dumpling) made with fine bulgur obtained from durum wheat, pounded small-sized wheat (simindirik), lamb meat from Karakaş breed sheep at the age of 1, and various spices. The outer casing includes cilantro.The serving of Diyarbakır İçli Köftesi is done hot after boiling. Additionally, it can be served on yogurt with tomato paste or red pepper-flavored butter poured on top. Diyarbakır İçli Köftesi holds an important place in Diyarbakır's cuisine and has a reputation associated with a geographical boundary. Production Method: The fine bulgur, lamb meat, and pepper paste used in the production of Diyarbakır İçli Köftesi are preferably sourced from the geographical boundary. Additionally, the pounded small-sized wheat (simindirik) is obtained by boiling and drying durum wheat grown in Diyarbakır, followed by pounding to separate the husk and crushing. Ingredients (for 6 people): - 2 cups of fine bulgur for köfte - 1 cup of pounded small-sized wheat - 2 cups of water - 1 teaspoon cumin - 1 teaspoon red pepper flakes - 1 teaspoon crushed coriander - 1 teaspoon salt Inner filling: - 400 g moderately fatty lamb minced meat - 5 onions - 1 bunch (50g) parsley - 4 tablespoons clarified butter (made from goat's milk) - 2 tablespoons pepper paste - 1 teaspoon black pepper - 1 teaspoon salt Preparation of the Outer Casing: Fine bulgur and pounded small-sized wheat are mixed in a bowl. Salt, cumin, red pepper flakes, and coriander are added, and approximately 30⁰C water is added to moisten. It is left to soak until it absorbs the water and becomes soft. Once softened, it is kneaded until it reaches the consistency of köfte dough and left to rest. Preparation of the Inner Filling: The minced meat is sautéed in a pan until its water is absorbed, then clarified butter and thinly sliced onions are added, and sautéing continues. Pepper paste, spices, and salt are added and stirred. Finely chopped parsley is added to the mixture, and it is taken off the heat, waiting for it to cool. Filling and Cooking the İçli Köfte: Hands are moistened, and a walnut-sized piece is taken from the outer casing. It is rolled in the palm, intermittently dipping it in salty water with the thumb, and a small amount of the inner filling is placed in the center by creating a cavity. The upper part of the outer casing is closed flat, and the lower part is given a round shape, gradually becoming flat towards the upper part (see Figure 1). It is boiled in water to which 1 teaspoon of salt and 1 teaspoon of lemon juice have been added to prevent the outer casing from breaking apart and to give it a shiny appearance. The köfte pieces are removed with a sieve when they start to float on the water, indicating they are cooked.