Yeşilyurt Cherry Leaf Wrapped Meatballs / Yeşilyurt Cherry Leaf Wraps

Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap is a regional dish unique to the Yeşilyurt district of Malatya, officially registered with a geographical indication. This dish is prepared using the thin, tart leaves of the Malatya Dalbastı cherry, with a natural coarse-ground (wheat) filling that retains its bran and contains no spices. The leaves are carefully harvested without tearing and preserved by drying in the shade or pickling. The wraps are tightly and delicately rolled, first boiled plain, then simmered in a yogurt and plum vinegar sauce, and finally served with a topping of sautéed onions in butter.

Distinguishing Characteristics

The Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap is a dish prepared exclusively with the leaves of the Malatya Dalbastı cherry, registered under geographical indication No. 267, and using natural coarse-ground (wheat) without bran. One of the dish’s most important ingredients is the leaf of the Malatya Dalbastı cherry. The leaves’ delicate, thin, and tart qualities impart a distinctive flavor and aroma to the dish. The wrap is distinguished from other similar dishes by the absence of spices in its filling and by being rolled into a slender, pencil-like shape. Fresh cherry leaves harvested in spring are particularly valued for their thinness and the subtle cherry fragrance they contribute to the dish.

In the past, this dish was also known as “Avrat Köftesi”. However, its current and universally accepted name is Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap. The preparation process, from leaf collection to wrapping, demands significant manual labor and skill. Special care must be taken during leaf harvesting to avoid damage; torn leaves are not used. This process requires experience.

Raw Material Characteristics and Leaf Preparation

The cherry leaves used in the preparation of Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap are sourced exclusively from the Malatya Dalbastı cherry. The leaf-harvesting period typically spans from the end of April to the first week of June. During this time, when the leaves are at their most delicate and thin, harvesting is carried out in the early morning hours under cool conditions.

Traditionally, the harvested leaves are threaded onto needles and dried in the shade. To prevent insect infestation, they must be stored in sealed plastic bags without exposure to air, especially by the end of September. Alternative preservation methods include pickling the leaves and pressing them into blocks, or storing them in cellars. When ready for use, dried leaves are lightly moistened with water to make them pliable for wrapping.

Recipe / Production Process

The Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap is prepared using specific proportions of ingredients. The following ingredients are required for a four-person portion:

• 3 glasses of natural coarse-ground (wheat) without bran
• 1 kg cherry leaves
• 3 tablespoons butter
• 1.5 kg yogurt
• 0.5 kg dried onion
• 2 tablespoons wheat flour
• 1 tablespoon plum vinegar
• 1 egg yolk
• 1 teaspoon salt

Preparation Steps are as follows:

1. Leaf Preparation: Cherry leaves are rinsed with hot water and left to soak for approximately five minutes. They are then drained and cleaned of their stems.
2. Filling Preparation: In a separate container, the natural coarse-ground (wheat) is covered with hot water and left to soak for 15 minutes. Wheat flour and salt are then added, and the mixture is kneaded until it reaches the desired consistency.
3. Wrapping: The shiny side of the cherry leaf is placed face down. A filling the size of a hazelnut is placed in the center of the leaf and rolled tightly into a slender shape. After rolling, the wrap is held firmly between two fingers to prevent unrolling. This step is repeated throughout the wrapping process. It is essential not to overfill the leaves, as excessive filling may cause the wraps to unravel during wrapping or cooking.
4. Cooking: Once all wraps are completed, they are arranged in a pot. A plate is placed upside down on top to prevent them from breaking apart. Water is added and the wraps are cooked slowly over low heat until tender.

Sauce Preparation

The Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap is served with two distinct sauces.

First Sauce (Yogurt Sauce)

• Yogurt, flour, plum vinegar, and salt are mixed together.
• Gradually, 1.5 liters of water is added while continuously stirring.
• The sauce is cooked over the stove, constantly stirred to prevent sticking to the bottom. After boiling, it is simmered on low heat for an additional 5 to 10 minutes.
• The cooked wraps are added to the sauce and both are simmered together for approximately 10 minutes.

Second Sauce (Onion and Butter Sauce)

• Dried onion is finely chopped and sautéed in butter until it turns pink.
• The wraps cooked in the yogurt sauce are transferred to a serving dish. The onion and butter sauce is drizzled over the top before serving.
• Tomato paste may be added optionally.

Geographical Boundary and Production Conditions

The geographical boundary for this product is limited to the Yeşilyurt district of Malatya. The production of Yeşilyurt Cherry Leaf Wrapped Meatball / Yeşilyurt Cherry Leaf Wrap requires the exclusive use of leaves from the Malatya Dalbastı cherry. Additionally, the traditional methods of threading the leaves onto needles for drying or pickling them are unique to this region.

During production, after the filling is placed in the leaf and wrapped, the wrap must be held firmly between two fingers to prevent unrolling, and the wrapping process must proceed without interruption—this requires considerable skill. The preparation and serving of the sauces are also region-specific. These elements contribute to the product’s strong association with the Yeşilyurt district. Consequently, all stages of production must be carried out within the officially registered geographical boundary.

Monitoring

The production and sales processes of the product are coordinated by the Yeşilyurt Municipality. Regular inspections are conducted at least once a year. Additional inspections may be carried out upon complaint or when deemed necessary.

The inspection body consists of one representative each from the Yeşilyurt Municipality, the Malatya Provincial Directorate of Agriculture and Forestry, and the Malatya Directorate of Culture and Tourism. During inspections, the following aspects are verified:

• Use of Malatya Dalbastı cherry leaves
• Preparation and storage method of the leaves
• Wrapping technique
• Sauce preparation and serving
• Use of the geographical indication mark and official emblem on packaging or presentation

The inspection body may, when necessary, engage experts from public or private institutions or procure services. The registering organization is responsible for enforcing legal procedures to protect the rights arising from the geographical indication.