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Shaped by expert hands in the traditional home kitchens of Tillo, Kitel differs from other stuffed meatballs with its flat shape. High-quality fine bulgur from Türkiye is preferred so that the dough does not fall apart. The basil added to the filling gives the dish its characteristic scent and unique aroma specific to Tillo.
Ingredients
- 500 grams of fine bulgur for meatballs
- 100 grams of cracked wheat (yarma)
- 400 grams of fatty minced meat
- 3 onions
- 1 tablespoon of dried basil
- Salt, black pepper, and chili flakes
Preparation
- Finely chop the onions and sauté them with the minced meat; add spices and basil, then let it cool.
- Wet the bulgur and cracked wheat with warm water and salt, then knead thoroughly until well combined.
- Take pieces of dough and open them up to be wide and flat.
- Fill with the meat mixture, close the dough, boil in salted boiling water, and serve hot.
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