Gaziantep Sini Meatballs Product Description and Distinctive Features: Gaziantep Sini Köfte (Tray Kebab); is a dish prepared by layering two layers of köfte (meatball mixture) with a filling in between, creating a three-layered structure. It is then baked in a tray (sini). The köfte mixture consists of fine bulgur (simit), lamb meat, onion, and spices. The filling includes pistachios registered as a geographical indication with the number 27, walnut kernels, fatty minced meat, and spices. Gaziantep Sini Köfte holds a significant place in Gaziantep cuisine, with its roots tracing back to the past and a renowned connection to the geographical region. Production Method: Components of Gaziantep Sini Köfte (Serves 5-6): Ingredients for Köfte Mixture: - 600-800 g fine bulgur (simit) - 250-350 g raw minced lamb meat - 1 onion - 20-25 g wheat flour / 40-50 g breadcrumbs - 20-25 g red pepper flakes - 4-6 g black pepper - 10-16 g salt Ingredients for Filling: - 400-500 g fatty minced meat - 3 onions - 80-100 g walnut kernels - 80-100 g pistachios - 50-100 ml olive oil - 50-100 g clarified butter - 2-4 g black pepper - Optional safflower (aspir) - 10-16 g salt Preparation of Gaziantep Sini Köfte: Peeled pistachios are soaked in warm water for a while, and then their thin skins are removed. Minced meat is sautéed with olive oil in a pot. Thinly sliced onions are added to the meat and sautéed until the onions become translucent. Towards the end of the sautéing process, black pepper and optionally safflower (aspir) are added and mixed. After sautéing, the meat is taken off the heat, and pistachios and walnut kernels are added and mixed. The prepared filling is left to cool. To prepare the köfte mixture, fine bulgur, minced lamb meat, red pepper flakes, black pepper, salt, and finely chopped onions are kneaded together in a bowl, moistening with water gradually until the mixture is well-kneaded. The mixture is then divided into two equal parts. The base of a greased tray with a diameter of 45-50 cm is covered with half of the kneaded köfte mixture, spreading it to approximately 1 cm thickness. The filling is evenly spread over it. The remaining half of the köfte mixture is placed on top of the filling. After covering the entire filling, the köfte is flattened with a slightly wet palm. A sharp knife, dipped in cold water, is used to slice the köfte into diamond-shaped pieces. Clarified butter is melted and spread over the köfte. It is baked in a preheated oven at 200°C for 30-35 minutes. Once removed from the oven, the köfte is lightly moistened with a few handfuls of water, covered with a cloth on the tray, and left to rest briefly. This ensures the köfte remains soft. Gaziantep Sini Köfte is served hot.