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This is a meatless raw meatball made by mixing and kneading bulgur (simit), tomato paste, onion, garlic, and spices. The addition of fat to the meatball and the kneading process give this dish a character that requires skill. It is frequently consumed during special occasions, sahur, and gatherings in Gaziantep cuisine.
Local Name
Gaziantep Yağlı Köfte
Recommended Season
All Seasons
Preferences
Vegetarian
Geographical Indication
Ingredients
Bulgur (simit) for meatballs
Sadeyağ or butter
Tomato and pepper paste
Onion
Garlic
Red pepper flakes
Green pepper (optional)
Parsley (optional)
Olive oil (optional)
Salt
This is a meatless raw meatball made by mixing and kneading bulgur (simit), tomato paste, onion, garlic, and spices. The addition of fat to the meatball and the kneading process give this dish a character that requires skill. It is frequently consumed during special occasions, sahur, and gatherings in Gaziantep cuisine.
Melted fat is added to the kneaded meatball and kneaded again. It is shaped to leave a fingerprint. It is garnished with parsley and served on plates.
