Gaziantep/Antep Sour/Akıtmalı Small Meatballs, known locally as "Ekşili/Akıtmalı Ufak Köfte," are a celebrated dish from the Gaziantep region of Turkey, recognized for their unique flavors and traditional preparation methods. This dish primarily features fine bulgur, also known as simit, which is a key ingredient and is protected under geographical indication as Antep Bulgur. The bulgur used is known for its high quality, derived from the region's specific climate and agricultural practices.

The preparation of these small meatballs involves a careful blend of ingredients, including ground meat (often lamb or beef), chickpeas, finely chopped onions, and spices. The dish can be made in two distinct styles: the sour version, which is characterized by a tangy sauce made from ingredients like pomegranate molasses and lemon juice, and the akıtmalı version, which translates to "dripping" due to the rich, oily filling that melts and runs out when bitten into. This textural contrast is a hallmark of the dish, making it a favorite among locals and visitors alike.

The cooking process is labor-intensive and requires skill. First, the chickpeas are soaked overnight and then boiled until soft. The meat is cooked with the chickpeas, and the foam that forms during boiling is carefully removed to ensure a clear broth. Once the meat and chickpeas are nearly tender, finely chopped onions, garlic, and tomato paste (preferably made from Gaziantep's local peppers) are added, along with spices that can include red pepper flakes and black pepper, enhancing the dish's flavor profile.

After the broth is prepared, pre-cooked small meatballs made from bulgur and minced meat are added to the pot and simmered together for a few minutes. This allows the meatballs to absorb the rich flavors of the broth. The final dish is traditionally served hot, garnished with a drizzle of hot oil and sprinkled with dried mint, which adds an aromatic finish.

In Gaziantep, these meatballs are often enjoyed during special occasions, family gatherings, and festive meals, symbolizing hospitality and culinary heritage. The dish reflects the region's rich gastronomic traditions, where food is not just a means of sustenance but a way to express culture and community. The use of geographically indicated ingredients, such as Antep Bulgur, further emphasizes the importance of local resources and traditional methods in creating authentic flavors.

Overall, Gaziantep/Antep Sour/Akıtmalı Small Meatballs are a testament to the region's culinary artistry, combining quality ingredients with time-honored techniques to create a dish that is both delicious and deeply rooted in local culture.