Malatya Mother and Daughter Meatballs Description and Distinguishing Features of the Product: Malatya Analı Kızlı Köfte (Malatya Tiritli Köfte), is made by cooking dolma köfte (stuffed meatballs) called "anne" (mother) and small köfte called "kız" (daughter) in tirit water. The köftes are prepared with bulgur, semolina, lean minced meat, and eggs. The filling for dolma köftes includes medium-fat minced meat, onions, butter, olive oil, parsley, red pepper flakes, black pepper, and salt. Malatya Analı Kızlı Köfte (Malatya Tiritli Köfte) gets its name from the way it is prepared. Traditionally, mothers make the stuffed meatballs, and daughters make the small meatballs. The weight of the köftes referred to as "anne" is approximately 25g, while the ones referred to as "kız" weigh around 1.5g. The "anne" köftes are rolled to the size of walnuts, and the "kız" köftes are rolled to the size of marbles. They are then cooked in tirit water and served. The distinguishing features of Malatya Analı Kızlı Köfte (Malatya Tiritli Köfte) come from the presence of chickpeas, tomato and pepper pastes, red pepper flakes, dried savory, and salt in the tirit water. Having a long history, Malatya Analı Kızlı Köfte (Malatya Tiritli Köfte) holds a significant place in the Malatya cuisine. The preparation of köftes and the cooking stages require skill, which is why there is a geographical and reputational connection to this dish. Preparation of Malatya Analı Kızlı Köfte / Malatya Tiritli Köfte: To moisten the hand during the shaping, closing, and rolling of the outer dough of the köfte, water is placed in a bowl. The dough, divided into walnut-sized pieces, is placed on the palm of one hand. Starting from the center of the round dough with the index finger of the other hand, the dough is hollowed out, creating a thin-walled structure. The prepared filling is spooned into the hollowed-out dough using a small spoon. The dough is then closed and sealed with a slight twist at the opening, and the köftes are arranged on a tray. This process continues until all the dough with the minced meat filling is used.With the remaining dough, the köftes referred to as "kız" (daughter) are rolled into marble-like shapes in the palm and placed in a separate container. The tirit water prepared earlier is brought to a boil. The stuffed köftes are placed in the boiling water first and boiled for 5 minutes. Then, the marble-shaped köftes are added and boiled for an additional 5 minutes. The remaining tirit water is poured over all the köftes placed in another container. The serving of Malatya Analı Kızlı Köfte / Malatya Tiritli Köfte is done hot, with each portion consisting of 5 "anne" (mother) köftes, 1 tablespoon of "kız" (daughter) köfte, and 1 ladle of tirit water.