Gaziantep Malhitali Meatballs Product Description and Distinctive Features: Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls is one of the most important dishes in Gaziantep cuisine. It is prepared using fine bulgur (simit) and red lentils. The name is derived from the local term "malhıta," which refers to red lentils in Gaziantep.In the production of Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls, unlike other lentil balls, fresh or dried tarragon is used depending on the season. Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls are shaped by squeezing in the traditional method. Both hands are used to squeeze the mixture. The lower palm is hollowed, filled with a mixture of the size of two to three walnuts, and then shaped by closing it with the other hand. The squeezed köftes are placed on a plate and are usually served with radishes, watercress, pickles, and ayran. Production Method: Ingredients for 5-6 portions of Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls: - Red lentils (malhıta): 300-400 g - Fine bulgur (simit): 300-400 g - Dry garlic: 30-50 g - Onion: 140-180 g - Green onion: 80-150 g - Fresh garlic (optional): 50-150 g - Parsley: 50-80 g - Tarragon (fresh/dried): 15-30 g / 5-10 g - Tomato paste: 30-50 g - Red pepper paste: 18-30 g - Red pepper flakes: 18-30 g - Olive oil: 130-180 g - Salt: 5-10 g - Cumin (optional): 3-5 g When preparing Gaziantep Malhıtalı Köfte / Gaziantep Lentil Balls, red lentils are thoroughly washed and placed in a pot with enough water to cover them. Once boiling, the foam is removed, the heat is reduced, and it is left to simmer. The cooked malhıta should have a thick soup consistency. While malhıta is cooking, the onion and garlic are finely chopped. Some of the onions are sautéed in oil, while the rest are added raw to the köfte.Fresh onion, fresh garlic, parsley, and tarragon are finely chopped separately. The cooked malhıta is mixed with simit (fine bulgur), tomato paste, red pepper paste, and salt, and the mixture is stirred, covering it to allow the simit to swell.In a separate pan, olive oil and finely chopped onion are sautéed until golden. After removing from heat for 1-2 minutes, red pepper flakes are added and mixed. Once the malhıta and simit mixture has cooled enough to knead, it is transferred to a kneading bowl. Chopped onion and garlic are added, and it is kneaded for 5-6 minutes. Later, fresh onion, fresh garlic, fresh tarragon, and parsley are added. The sautéed onion and oil mixture are poured over the köfte mixture. The köfte mixture is stirred. If using dried tarragon, it is separated from the stems and added to the mixture by rubbing it in the palm. Once the kneading is complete, köfte is shaped by squeezing it in the traditional method. Köfte is shaped by using both hands. The lower palm is hollowed, filled with a mixture the size of two to three walnuts, and then shaped by closing it with the other hand. The squeezed köftes are placed on a plate and are usually served with radishes, watercress, pickles, and ayran.