Gaziantep Malhıtalı Köftesi / Gaziantep Mercimekli Köftesi

Gaziantep Malhıtalı Köftesi, locally known as “malhıta,” is a traditional dish of Gaziantep cuisine, primarily featuring red lentils. Also referred to as Gaziantep Mercimekli Köftesi, this product is protected under Law No. 6769 with a “mahreç” (origin) mark and was officially registered on February 9, 2021. The registration was made by Gaziantep Metropolitan Municipality, and the geographical production boundary is limited to Gaziantep province.

This köfte is made from fine bulgur (simit) and red lentils. Its distinguishing feature is the use of fresh or dried tarragon according to the season, which gives the köfte a unique aroma and local character. The köftes are shaped by hand, forming a small hollow in which a portion of the filling is placed, then sealed with the hand. They are traditionally served with radish, cress, pickles, and ayran (yogurt drink).

For 5–6 servings, the main ingredients include: 300–400 g red lentils, 300–400 g fine bulgur, 30–50 g dried garlic, 140–180 g dried onion, 80–150 g green onion, 50–150 g fresh garlic (optional), 50–80 g parsley, 15–30 g fresh or 5–10 g dried tarragon, 30–50 g pepper paste, 18–30 g tomato paste, 18–30 g red chili powder, 130–180 g olive oil, 5–10 g salt, and optionally 3–5 g cumin.

Preparation steps: Red lentils are washed and boiled until thickened. Bulgur, pastes, and salt are added and allowed to rest. Separately, dried onion is sautéed in olive oil and mixed with red chili powder. The cooled lentil-bulgur mixture is combined with chopped onions, garlic, fresh herbs, and tarragon. If dried tarragon is used, it is rubbed by hand into the mixture. Finally, the köftes are shaped by hand according to the local tradition.

The production of Gaziantep Malhıtalı Köftesi requires expertise and has a direct link to Gaziantep province. Therefore, all stages of production must occur within this province.

Inspection is carried out by a three-person body coordinated by Gaziantep Metropolitan Municipality, including experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Metropolitan Municipality, and the Gaziantep Chamber of Tradesmen and Craftsmen. Inspections occur at least annually and may be conducted as needed or upon complaint. The inspection evaluates ingredient compliance, adherence to production methods, and proper use of the mahreç mark.