Gaziantep Fatty Meatballs Description and Distinctive Features: Gaziantep Yağlı Köfte, also known as Antep Yağlı Köfte, is a meatless raw meatball prepared by mixing and kneading fine bulgur (simit), clarified butter or butter, red pepper flakes, red pepper paste, and other ingredients. Fine bulgur (simit), one of the essential ingredients of Gaziantep cuisine, forms the main component of the dish. The addition of butter to the kneaded meatball gives the product its distinctive characteristic, requiring a skillful touch. Gaziantep Yağlı Köfte / Antep Yağlı Köfte is commonly produced and consumed during picnics called "sahre," special occasions, and gatherings in the region. The product has a connection to its geographical boundaries and is renowned for its unique characteristics. Production Method: Ingredients for Gaziantep Yağlı Köfte / Antep Yağlı Köfte (for 8-10 people): - 3-4 large ripe tomatoes - 3 cups of fine bulgur (simit) for meatballs - 4-5 tablespoons of clarified butter or butter - 1 heaping tablespoon of red pepper paste - 1 heaping tablespoon of tomato paste - 2 medium-sized onions - 4-5 cloves of garlic - 3-4 tablespoons of red pepper flakes - 1 finely chopped green pepper (optional) - Half a bunch of finely chopped parsley (optional) - Olive oil (optional) - Salt preparation: In the tray where the meatball will be kneaded, add fine bulgur (simit), pastes, red pepper flakes, finely chopped onions, garlic, salt, and optionally, finely chopped green pepper. Add peeled and finely chopped tomatoes gradually, and knead the mixture thoroughly for 25-30 minutes. If it's not tomato season, you can soften the bulgur by lightly wetting it with hot water. Once the meatball mixture reaches the desired consistency, add melted clarified butter or butter. Knead for an additional 4-5 minutes. Shape the mixture into balls by forming lumps/squeezing with your fingers to create an imprint. Place the shaped meatballs on plates for serving. Finely chopped parsley can be added to the bottom, on top, or inside the meatball for decoration. Optionally, to give the meatballs a shine, heat some olive oil and drizzle it over the meatball mixture before shaping.