Gayle Zengil Product Description and Distinctive Features: Gayle Zengil is a dish produced in the Hakkâri province, prepared using cracked wheat, fine bulgur for köfte (Turkish meatballs), rice, chickpeas, onions, walnuts, dried mountain apples, spices, and salt. In Gayle Zengil, meatballs are made in various sizes. The larger meatballs are hollowed out like dolma (stuffed grape leaves), filled with internal ingredients, closed, and given a round shape. The distinctive feature of Gayle Zengil is its slightly tangy taste. This flavor comes from the dried mountain apples, known locally as "sevelok," used in its production.Gayle Zengil has a deep-rooted history in the Hakkâri province and is also known by the name Keylezengil. It holds significant importance in the culinary culture of Hakkâri province, establishing a connection with the geographical region where it is produced. Preparation of the Filling: In a deep pot, sunflower oil and butter are heated, and then flour is gradually added. It is roasted until it turns brown. Afterward, walnuts and salt are added, and it is roasted a bit more. The filling is then set aside to cool. Having the filling cool is essential for achieving a smooth shape in Gayle Zengil. Making the Meatballs: Fine bulgur for köfte is mixed with boiling water and allowed to swell. Crack wheat, black pepper, red pepper, and table salt are added, and it is kneaded with warm water. A homogeneous and moderately firm köfte dough is obtained. Adjusting the consistency of the köfte dough requires skill. If it's too hard, it may crack, and if it's too soft, it may fall apart. The divided dough is shaped into balls, and the center of each ball is hollowed using the thumb. The pre-prepared cold filling is then added without overflowing. The filled meatballs are closed, giving them a round shape. Small meatballs of the same mixture are made in a marble-sized form. Cooking and Serving: Dried apples are boiled to soften. In a deep pot, sunflower oil, finely chopped onions, tomato paste, and red pepper are added and sautéed. Once the raw smell of the tomato paste is gone, boiling water is added. The prepared meatballs, boiled chickpeas, rice, apples, and salt are added. After boiling for about half an hour, the dish is transferred to a serving plate and served.