Kitel (Soğanlı İçli Köfte)

Kitel is a traditional dish consumed in certain regions of Anatolia as common. It is prepared by combining bulgur and minced meat as the primary ingredients.

The origin of Kitel traces back to rural areas of Anatolia where bulgur consumption is widespread. Traditionally, it is shaped by hand. Today has evolved into a recipe that can be prepared using more practical methods. Although similar dishes exist in different regions, together, Kitel distinguishes itself through its unique filling and cooking style.

^{Kitel (}Siirt Municipality⁾

• 1 kg kitel bulgur (sever kitel)
• Salt and water (for kneading the dough)
• 3 dried onion
• 750 g medium-fat minced meat
• ¾ cup rice
• 100 g margarine
• 1 tablespoon finely chopped basil
• 2 sweet teaspoons salt
• ½ teaspoon black pepper

1. Cook the Rice: Rinse the rice and place it in a pot. Add on water and cook until tender. Remove the cooked rice from heat and set aside to cool.
2. Prepare the Filling: Grate the dried onions in a large bowl and squeeze out the moisture. Add the minced meat, basil, salt, margarine, black pepper, and cooled rice. Mix thoroughly until a cohesive filling is formed.
3. Knead the Dough: Knead the softened kitel bulgur thoroughly in a large bowl. Continue kneading until it reaches a smooth, pliable consistency. If the dough becomes too stiff, add water gradually to soften it.
4. Shape the Dough: Break off walnut-sized pieces from the dough. Cover them with a damp, clean cloth to prevent drying. Although traditionally Kitel is shaped by hand, this method may be difficult for everyone. Therefore, we will use a more practical method:
5. 1. Roll two of the pieces into thin sheets using a rolling pin.
   2. Place a generous amount of filling (about one tablespoon) in the center of one sheet.
   3. Cover with the second sheet and cut the edges using a wide-mouthed glass. Press the edges firmly with your fingertips to seal them and prevent leakage.
   4. Do not discard the excess dough left after cutting; re-knead and reuse it.
   5. Repeat this process until all the dough is used.

Cooking Stage: Fill a large deep pot with water and add a pinch of salt and a few drops of liquid oil. Once the water boils, carefully place the Kitels into the pot one by one. Add as many as can fit comfortably without overcrowding.

^{Kitel (}Siirt Municipality⁾

• Kitel is typically served hot with service and accompanied by ayran. It is a favored dish on regional tables, enjoyed both as a daily meal and for hosting guests.

^{Kitel (}Siirt Municipality⁾

Kitel stands out in Turkish cuisine for its simplicity and use of accessible ingredients. Combining the nutritional value of bulgur with the flavor of minced meat, this dish reflects Anatolia’s agricultural and pastoral traditions. Through adaptation of traditional recipes in modern kitchens, Kitel continues to maintain its popularity today.