Gaziantep Sour Spicy Small Meatballs Description and Distinctive Features: Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte is a dish made with simit (fine bulgur), minced meat, chunky meat, and chickpeas, prepared in two variations: Ekşili (sour) or Akıtmalı (leaking). The sour version gets its name from the tangy sauce, while the leaking version is named due to the fatty filling that melts in the mouth.The simit (fine bulgur) used in Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte is the Antep Bulguru (Gaziantep Bulguru), registered as geographical indication number 289. Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte has a long history and holds a significant place in Gaziantep's cuisine. It is often served during special occasions and gatherings. The production method specific to the geographical region requires skill and expertise, leading to its association with regional fame. Production Method: The components used in the production of Gaziantep/Antep Ekşili/Akıtmalı Ufak Köfte are as follows. For the Köfte (Meatballs): - 0.5 kg simit (fine bulgur) - 300 g lean raw minced meat - A pinch of salt - 1 medium-sized onion - 1 teaspoon black pepper - 1 tablespoon red pepper flakes - Optionally, to prevent the meatballs from falling apart, 1 cup of semolina and 1 egg or half a cup of flour can be used. For the Broth: - 1 teaspoon sumac juice or juice of 1 large lemon or 1 teaspoon koruk juice (If sour ingredients are not available, 1 teaspoon lemon salt can be used.) - 0.5 kg lamb cubes for cooking - 1 medium-sized onion - 1 tablespoon tomato paste - 1 tablespoon pepper paste - 1 tablespoon dried mint - 4 tablespoons clarified butter or 1 cup olive oil - 1 cup soaked chickpeas - 4-5 cloves of garlic (optional) For the Leaking Filling: - 300 g fatty minced meat mixture (250 g minced meat + 50 g inner fat or tail fat) - 2 large onions - A pinch of dried thyme - 1 teaspoon black pepper - 1 tablespoon red pepper flakes - 1/3 cup crushed walnuts - A pinch of salt Preparation of Ufak Köfte: After lightly moistening simit (fine bulgur) and letting it sit for about 10 minutes, mix it with minced meat, finely chopped onion, black pepper, red pepper flakes, and salt. The mixture can be passed through a meat grinder two or three times for better mixing. Take small pieces from the mixture and roll them into hazelnut-sized balls. Place the köfte on a strainer over a pot with boiling water, cover it, and steam for 20-25 minutes. Alternatively, köfte can be boiled in boiling salted water for 15-20 minutes.