Kitel is a traditional local dish of Siirt, prepared by filling a thin bulgur dough with a minced meat and rice stuffing. With its hearty texture and distinctive flavor, it stands out as a satisfying meal. Commonly served at large family gatherings, special occasions, and when hosting guests, Kitel reflects the deep-rooted culinary heritage of Siirt and holds an important place in the region’s traditional cuisine.


Kitel Recipe

Ingredients

For the Dough

  1. 1 kg fine bulgur (for kitel)
  2. Salt
  3. Water

For the Filling

  1. 3 onions
  2. 750 g medium-fat ground meat
  3. ¾ cup rice
  4. 100 g margarine
  5. 1 tablespoon dried basil (reyhan)
  6. 2 teaspoons salt
  7. ½ teaspoon black pepper

Preparation

Wash the rice thoroughly and boil it with water until cooked. Drain and set aside to cool.

Grate the onions and squeeze out the excess liquid. Place them in a large mixing bowl, then add the ground meat, basil, salt, margarine, black pepper, and the cooled rice. Knead well until the filling is evenly mixed.

Place the bulgur in a wide bowl, add salt, and gradually add water while kneading until a soft, non-sticky dough forms. If the dough feels too firm, add a small amount of water.

Take walnut-sized pieces from the dough and cover them with a clean, damp cloth to prevent drying.

For shaping, 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 gently with your fingertips to seal. Reuse the remaining dough as needed.

Once all the kitel pieces are prepared, bring a large pot of water to a boil. Add salt and a few drops of oil. Gently place the kitel into the boiling water without overcrowding the pot. Stir occasionally with a slotted spoon to prevent sticking.

As the kitel cook, they will rise to the surface. Remove the cooked pieces with a slotted spoon. Serve hot, preferably with ayran.