Malatya Spinach Sour Meatballs

Malatya Spinach Sour Meatballs, is a dish unique to Malatya Province in Türkiye, officially registered with a geographical indication. It is prepared using cracked wheat (yarma), spinach, dried onion, lentils, pepper paste, tomato paste, liquid oil, and Malatya Sour Plum Extract, which is geographically indicated under registration number 1148, and served hot. Round meatballs approximately 1.5 cm in diameter are cooked together with lentil and paste-based sauce and spinach.

Ingredients

Malatya Spinach Sour Meatballs is a dish prepared using cracked wheat (doveed broken wheat), spinach, dried onion, lentils, pepper paste, tomato paste, liquid oil, and Malatya Sour Plum Extract registered with geographical indication under number 1148. The dish is served hot. Due to its deep-rooted place in the culinary culture of Malatya Province, it is bound to its geographical origin.

Production Method

The production of Malatya Spinach Sour Meatballs follows a specific recipe. The ingredients and quantities for a six-person portion are as follows:

• 500 grams cracked wheat (doveed broken wheat)
• 300 grams spinach
• 2.5 liters water
• 200 grams dried onion
• 180 milliliters liquid oil
• 100 grams black or green lentils
• 40 grams pepper paste
• 40 grams tomato paste
• 50 grams Malatya Sour Plum Extract
• 25 grams salt

Cracked wheat is mixed with 500 milliliters of hot water and 12.5 grams of salt and left to rest for 10 minutes. The soaked and softened cracked wheat is kneaded until it forms a sticky dough. The dough is divided into pieces of approximately 1.5 cm and rolled into spherical meatballs between the palms. It is recommended to wet the hands with water to prevent the dough from sticking and to facilitate shaping.

In a separate pot, finely chopped dried onions are sautéed in liquid oil until they turn pink. Pepper paste and tomato paste are added to the sautéed onions and stirred continuously until the pastes are fully dissolved. Then, 2 liters of water, 12.5 grams of salt, and lentils are added and the mixture is boiled for 20 minutes. The prepared meatballs are added to the boiling mixture and simmered for 5 minutes. Finely chopped spinach is then added to the pot and the entire mixture is cooked over low heat for 30 minutes. In the final stage, Malatya Sour Plum Extract is added to impart sourness, after which the dish is removed from the heat. Malatya Spinach Sour Meatballs are served hot.

Geographical Boundary and Production Conditions

Malatya Spinach Sour Meatballs has a long-standing tradition within the culinary culture of Malatya Province. Consequently, there is a direct link between its reputation and its geographical origin. The geographical indication registration document explicitly requires that all stages of production take place within the boundaries of Malatya Province.

Monitoring Process

The authority to monitor compliance with the production and registration criteria for Malatya Spinach Sour Meatballs has been granted to Yeşilyurt Municipality. Monitoring activities are carried out by a monitoring body composed of three experts appointed by Yeşilyurt Municipality, in coordination with the Malatya Provincial Directorate of Culture and Tourism and the Malatya Provincial Directorate of Agriculture and Forestry.

Monitoring is conducted at least once annually and may also be carried out at any time upon complaint or when deemed necessary. The monitoring body verifies the suitability of ingredients used in production, adherence to the prescribed production method, and correct use of the designation “Malatya Spinach Sour Meatballs” and its geographical indication emblem. When necessary, the monitoring body may consult or procure services from experts employed by public institutions, private organizations, or other relevant entities. The entity that registered the product is responsible for initiating legal proceedings to protect the geographical indication rights.