Gaziantep Arabic Meatballs Product Description and Distinguishing Features: Gaziantep Arap Köftesi / Antep Arap Köftesi is a regional dish made by mixing fine bulgur (simet), lean beef or lamb mince, and spices to form small meatballs, which are then boiled in water and fried in clarified butter. Optionally, it can be served with garlic yogurt, chopped parsley, or tomato paste. When mixed with garlic and yogurt along with vegetables like parsley, purslane, or chard, it becomes "Cacıklı Gaziantep Arap Köftesi / Cacıklı Antep Arap Köftesi."* *The distinctive feature of Gaziantep Arap Köftesi / Antep Arap Köftesi is attributed to the region-specific cooking method. With a long history in the Gaziantep cuisine, it has been featured in numerous cookbooks and scientific articles. Hence, there is a connection between the geographical boundary and the reputation of Gaziantep Arap Köftesi / Antep Arap Köftesi.* Production Method: *Ingredients:* - 125 g lean mince (lamb or beef) - 350 g fine bulgur for köfte - 1 teaspoon salt (5 g) - 1 teaspoon black pepper (5 g) - 1 teaspoon red pepper flakes (5 g) - 1 small onion (50 g) - 125 g clarified butter (for frying) - Optional: 2-3 cloves of garlic - Optional: Half a bunch of parsley - Optional: 1 tablespoon tomato / pepper paste *Cacık (Yogurt Sauce):* - 10 branches (half a bunch) of parsley, purslane, beet leaves - 3 cloves of garlic - ½ kg strained yogurt *Instructions:* 1. In a tray, combine bulgur, salt, black pepper, red pepper flakes, and grated onion. Gradually add warm water while kneading until the bulgur softens. Once the bulgur is soft, add the meat and continue kneading until a homogeneous dough is obtained. 2. Form small meatballs from the prepared dough. Boil the köftes in boiling salted water until they float, then drain them in a sieve. Fry them in clarified butter, turning them to brown on all sides. 3. Optionally, serve with garlic yogurt, chopped parsley, or tomato paste. Alternatively, serve with cacık, prepared by mixing chopped parsley, purslane, beet leaves, strained yogurt, and crushed garlic. *Note: You can also add garlic, chopped parsley, purslane, or beet leaves to the yogurt sauce (cacık) for added flavor.*