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Cuisine
Kutlik, one of the masterpieces of traditional Sirnak cuisine, is made by combining a dough prepared with a mixture of fine bulgur and cracked wheat with a filling of minced meat and plenty of onions. Unlike stuffed meatballs in other regions of Turkey, it is usually cooked by boiling and served with melted butter poured over it. It has a very laborious production phase and is an important symbol of hospitality in Sirnak culture.
Ingredients
- 2 cups of fine bulgur
- 1 cup of cracked wheat
- 300 grams of minced meat
- 3 medium onions
- 1 tablespoon of butter
- Salt, black pepper, red pepper flakes
Preparation
- For the filling, fry the minced meat in a pan, add finely chopped onions and butter and sauté; add spices and leave to cool.
- For the outer dough, wet the bulgur and cracked wheat with warm water and salt, and knead well until it reaches a paste consistency.
- Break off walnut-sized pieces from the dough and thin them out by opening the inside with your thumb.
- Fill it with the prepared meat filling, close it tightly and give it a round shape.
- Boil in boiling salted water until the meatballs rise to the top, then drain and place on a serving plate.
Practical notes before you go
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