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Taste and atmosphere
About
It is a traditional stuffed meatball variety prepared in a large and triangular shape unique to Kurtalan cuisine.
Flavors, dishes and restaurants
Cuisine
One of the most popular regional dishes of the area, Kitel is made with dough obtained by kneading fine bulgur with water. Plenty of onions, parsley, and special minced meat are used in its filling. Frequently cooked in Kurtalan homes, this dish is one of the most important gastronomic elements of Siirt culture and can be found in local businesses on the map.
Ingredients
- Fine bulgur for kitel
- Cracked wheat (yarma)
- Fatty minced meat
- Plenty of onions
- Parsley and basil
Preparation
- Bulgur and cracked wheat are soaked in hot water and kneaded until an elastic dough is formed.
- Minced meat, finely chopped onions, and spices are sautéed in a pan and cooled.
- Pieces of dough are shaped and rolled out wide and thin in the palm.
- The filling is added, the dough is closed in a triangular or flat round shape, and boiled in salted water.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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