Gaziantep Haveydi Meatballs Product Description and Distinctive Features: Gaziantep Haveydi Köfte / Antep Haveydi Köfte is prepared by mixing simit (fine bulgur for köfte), oil, onions, parsley, and pepper paste together and kneading the mixture. The history of Gaziantep Haveydi Köfte / Antep Haveydi Köfte dates back a long time and is typically in demand during the winter months. The production method specific to the geographical region requires skill and expertise, hence the connection between its reputation and the geographical boundary. Production Method: Ingredients (for 4-6 servings): - 2 cups simit (fine bulgur for köfte) - 1-2 medium-sized onions - 4-5 sprigs of green onions - 1 bunch of parsley - 3-4 cloves of garlic or 2-3 sprigs of fresh green garlic - 1 tablespoon tomato paste - 1 tablespoon pepper paste - Salt, red pepper, black pepper - 2-3 tablespoons clarified butter / butter or 1/3 cup olive oil - Optional: 2 thinly sliced tomatoes - Optional: tarragon or a handful of walnuts or pistachios Simit is soaked in approximately 2 cups of water. After adding tomato paste, pepper paste, salt, red pepper, and black pepper and stirring, let it rest for 10-15 minutes. In a pan, onions are sautéed with oil until they turn pink, then added to the rested mixture. After thorough mixing and achieving a homogeneous consistency, knead until it reaches a chewy (sakız kıvamı) texture. Optionally, add tomatoes, finely chopped parsley, green onions, and garlic, along with walnuts, tarragon, or pistachios. After adding all the ingredients, mix thoroughly for 4-5 minutes. Form köfte (meatballs) from the obtained mixture and serve. It is recommended to serve Gaziantep Haveydi Köfte / Antep Haveydi Köfte with pickles, ayran (yogurt drink), and greens.