Kitel (Soğanlı İçli Köfte)

Kitel is a traditional dish commonly consumed in certain regions of Anadolu. It is prepared by combining bulgur and minced meat as its primary ingredients.

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

^{Kitel (}Siirt Belediyesi ⁾

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

1. Cook the Rice: Wash the rice and place it in a small pot. Add water and cook until tender. Remove the cooked rice and set aside to cool.
2. Prepare the Filling: Grate the dried onions in a large bowl and squeeze out the liquid. 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 the mixture reaches a dough-like consistency. If the dough is too stiff, add water gradually until it softens.
4. Shape the Dough: Break off walnut-sized pieces from the dough. Cover them with a clean, damp 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 approach:
5. 1. Roll out two pieces of dough into thin sheets using a rolling pin.
   2. Place a generous amount of filling (about one tablespoon) in the center of one dough sheet.
   3. Cover with the second sheet and cut into shapes using a wide-mouthed glass. Press the edges with your fingertips to seal them tightly.
   4. Do not discard the leftover dough from the edges; re-knead and reuse it.
   5. Repeat this process until all the dough is used.

Cooking Process: Fill a large deep pot with water, add a pinch of salt and a few drops of liquid oil. Once the water boils, carefully drop the Kitels into the pot one by one. Add as many as fit comfortably in the pot.

• Stir gently with a slotted spoon occasionally to prevent sticking to the bottom.
• When the Kitels rise to the surface and foam appears around them, they are cooked.
• Remove the cooked Kitels with a slotted skimmer and continue cooking the remaining ones.

^{Kitel (}Siirt Belediyesi ⁾

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

^{Kitel (}Siirt Belediyesi ⁾

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