Malatya Stuffed Meatballs Product Description and Distinguishing Features: Malatya Stuffed Kibbeh; a mixture of bulgur, lean minced beef, salt, water, red pepper flakes, and black pepper is prepared. The dough is prepared and hollowed into walnut-sized pieces. The filling, consisting of medium-fat minced beef, onion, butter, black pepper, red pepper flakes, and salt, is prepared separately. The dough is filled with this mixture, sealed, boiled in salty water, and served with melted butter on top. The length of each kibbeh is 8-9 cm, and the total weight is around 65 grams. Malatya Stuffed Kibbeh is not fried in oil, and no tomato paste is added to the filling. The distinctive features of this dish include using only medium bulgur, boiling in water, and pouring buttery sauce over it after boiling.Malatya Stuffed Kibbeh has been produced within the geographic boundary for many years. It is particularly served during weddings, ceremonies, holidays, and special occasions. The preparation stage of the kibbeh requires skill and expertise. Therefore, there is a connection between its geographical origin and reputation. Production Method: The dough for Malatya Stuffed Kibbeh should be thin. To prevent sticking to hands while rolling, hands can be moistened in a bowl of water.A 35g piece of kibbeh dough is held in the left palm and pressed into a thin, long cylinder or a round shape using the index finger of the right hand. The shaped kibbeh is filled with a cooled 30g filling and the opening is sealed by pinching it closed. These processes require skill and expertise. The excess dough on top of the sealed kibbeh is trimmed to obtain a kibbeh with a length of 8-9 cm. Kibbeh prepared in the same way is arranged on a tray and is ready to be boiled. Cooking Malatya Stuffed Kibbeh: In a pot of boiling water, a small amount of salt is added first to prevent the kibbeh from falling apart, and then the kibbeh is gently placed in the water. The kibbeh is cooked for about 5 minutes without stirring. The boiled kibbeh is taken out of the water one by one using a strainer, and excess water is drained. Malatya Stuffed Kibbeh is served on a plate with melted butter poured over the top.