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About
A unique type of large and flat stuffed meatball specific to the Siirt region, Kitel is boiled and served as a hearty dinner main course.
Flavors, dishes and restaurants
Cuisine
One of the most laborious dishes of traditional Siirt cuisine, Kitel features an outer dough made of fine bulgur kneaded with basil, and an inner filling consisting of minced meat and plenty of onions. Unlike other stuffed meatballs in Türkiye, it is shaped large and flat, and is exclusively boiled in salted water instead of fried. Explore the local eateries via the Map section.
Ingredients
- 500g fine bulgur wheat and cracked wheat
- 500g medium-fat minced beef or lamb
- 4 large onions, finely chopped
- 1 tablespoon dried basil
- Salt, black pepper, allspice
Preparation
- For the filling, cook the minced meat and finely chopped onions, add spices and basil, then leave to cool.
- Soak bulgur and cracked wheat with water, add salt, and knead until a smooth dough is formed.
- Take tangerine-sized pieces of dough, hollow them out, fill with meat mixture, and shape into large flat discs.
- Boil the prepared meatballs in boiling salted water until they float to the top, then serve hot.
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