This traditional specialty is made by filling a dough prepared from fine bulgur with a spiced minced meat mixture containing rice, then cooking it by boiling.

Kitel holds a special place in Siirt gastronomy. Due to its labor-intensive preparation and satisfying nature, it is frequently served on special occasions and when hosting guests. It is traditionally presented together with Pırike Soup, a local specialty of Siirt, and served hot with ayran, bringing together the characteristic flavors of the region.


Ingredients

  1. 1 kg fine bulgur (for stuffed dishes)
  2. Salt and water
  3. 3 onions
  4. 750 g medium-fat ground beef
  5. ¾ cup rice
  6. 100 g margarine
  7. 1 tablespoon dried basil
  8. 2 teaspoons salt
  9. ½ teaspoon black pepper


Preparation

Wash the rice and place it in a small pot. Add enough water to cover and boil until fully cooked. Drain and set aside to cool.

Grate the onions and squeeze out the excess juice. In a large bowl, combine the ground beef, cooked rice, margarine, basil, salt, and black pepper. Knead thoroughly until well mixed.

Place the bulgur in a large bowl and knead until softened. Add small amounts of water if necessary to achieve a dough-like consistency. Divide the dough into pieces slightly smaller than a walnut and cover with a damp cloth to prevent drying.

Roll out two dough pieces thinly using a rolling pin. Place about one tablespoon of filling in the center of one piece, cover with the other, and cut using a wide-rimmed glass. Press the edges firmly with your fingertips to seal. Reuse any leftover dough.

Bring a large pot of water to a boil. Add salt and a few drops of vegetable oil. Carefully add the dumplings one by one, stirring gently from time to time to prevent sticking. Once cooked, the dumplings will rise to the surface. Remove with a slotted spoon and serve hot.

Kitel is traditionally served with Pırike Soup, a local specialty of Siirt, and accompanied by ayran.