Yesilyurt Cherry Leaf Wrapped Meatballs Description and Distinctive Features of Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma: Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma is a traditional dish made with the leaves and peels of the Malatya Dalbastı Cherry, which is registered as a geographical indication with the number 267.Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma is a delicious dish made by rolling the cherry leaves grown in Malatya around natural whole wheat (cracked wheat), without adding any spices. The cherry leaves are usually harvested in late April and/or the first weeks of June when the leaves are tender. It is crucial that the leaves are gathered delicately, as rough handling may cause them to tear, resulting in a dish with uncooked and tough leaves, lacking in taste. The harvesting of leaves is generally done in the coolness of the morning. After harvesting, women string the leaves onto threads with the help of needles. The leaves strung on threads are then dried in the shade. Subsequently, to prevent worms from reaching the leaves, they are placed in nylon bags around late September, ensuring that they are airtight. This traditional method prevents the leaves from softening and becoming damp. Additionally, cherry leaves harvested when tender can be stored in the cellar after being strung on threads with a needle, or they can be preserved by salting in barrels or by drying. There is significant effort involved from the gathering of the leaves to the rolling process. The filling of the rolled leaves does not contain any spices. The dolma emits a pleasant cherry fragrance. Cherry leaves are thinner and more acidic compared to other types of leaves used in dolma. The preparation of this dish is labor-intensive, and it was traditionally called "Avrat Köftesi" (Woman's Köfte). However, in contemporary times, it is commonly known and renowned as Yeşilyurt Cherry Leaf Rolled Köfte / Yeşilyurt Cherry Leaf Dolma. Fresh cherry leaves gathered in the spring season are delicately rolled around whole wheat without peeling, forming thin rolls resembling pencils. Additionally, a rich mixture of yogurt, butter, and sautéed onions is poured over the dolma as a sauce. Production Method: Cherry leaves are poured over with hot water and left in the pot for 5 minutes. In a separate large bowl, whole wheat without peeling (cracked wheat) is placed, and hot water is drizzled over to moisten it. It is left to soak for 15 minutes. The moistened whole wheat without peeling (cracked wheat) is then kneaded with a spoon of wheat flour and salt until it reaches the desired consistency. It is essential to roll the leaves without cooking them. Cherry leaves are drained, and the stems are removed. Taking small pieces of the cherry leaves, with the shiny side down, and placing a hazelnut-sized filling, they are delicately rolled. To prevent the rolls from unraveling, they are held between two fingers for a while and then placed in a pot. While waiting, other cherry leaves can be continued to be rolled, and as they are completed, two or three rolls can be kept between two fingers. The crucial point here is to use a minimal amount of filling. If too much is used, the leaves may lose their characteristic properties as they unravel during both rolling and cooking. After this waiting process, the rolls are placed in the pot, and to prevent them from opening, an inverted plate is placed on top. Once the rolling process is entirely finished, normal water is added, and it is allowed to simmer on low heat without breaking apart. First sauce: In the pot, yogurt, flour, plum syrup, and salt are added and stirred. One and a half liters of water are slowly added to this mixture. To avoid lumps, the mixture should be stirred continuously while adding water. Then it is put on the stove and cooked by stirring constantly to prevent the bottom of the prepared yogurt sauce from sticking. After it starts to boil, it is boiled for an additional 5-10 minutes on low heat to achieve the desired consistency. Once cooked, the rolls are placed in this sauce. After boiling together for about 10 minutes, it is removed from the heat. Second sauce: Onions are finely chopped and sautéed in butter until they turn pink. After sautéing, they are tempered. The rolls in the yogurt sauce are placed on a plate, and the onion sauce is drizzled over them, making it ready for presentation. Optionally, tomato paste can be added.