Siirt İçli Köftesi

Siirt içli köftesi, Siirt province’s distinctive dish, made by combining a thin layer of fine bulgur with a raw meat filling composed of minced meat, and then cooking it by boiling. Locally known as “Siirt Kiteli”, this product possesses unique characteristics in terms of its ingredients, production method, and shape, and has been officially registered as a geographical indication.

Siirt İçli Köftesi / Siirt Kiteli has been registered as a certification mark under Law No. 6769 on Industrial Property. The application was submitted on 22 September 2023 and the product was officially registered and placed under protection on 17 April 2024. The registering authority is the Siirt Provincial Directorate of Agriculture and Forestry. The geographical indication requires that the product be produced exclusively within the boundaries of Siirt province and in accordance with specified methods.^【1】 

^{Siirt İçli Köftesi (}Anadolu Ajansı⁾

Siirt içli köftesi is prepared by placing a filling made of minced lamb neck or rib meat, boiled rice, onion, butter, parsley or basil, paprika, black pepper, powdered basil and salt inside a outer layer made of fine bulgur, salt and warm water. After shaping the dumpling into a dome-like form, it is boiled in water and served with a paprika-infused butter sauce.

The key features distinguishing this product from other types of içli köfte are the use of boiled rice in the filling, the distinctive inclusion of basil or powdered basil, and the placement of the filling in its raw state inside the dumpling without prior cooking.

The outer layer is made using “kitellik fine bulgur”, produced from Triticum durum wheat grown in Siirt province. This type of bulgur has smaller grains than other fine bulgurs and, due to its high starch content, allows the dough to hold its shape easily without breaking apart. The dough is prepared by swelling the bulgur in water at 30–40°C and then kneading it.

The filling consists of minced lamb meat, boiled rice, finely chopped onion, butter, paprika, black pepper, salt, and either basil or parsley. All ingredients are mixed raw, kneaded together and allowed to rest before use.

After resting, the dough is formed into small balls and then carefully hollowed out to create thin, wide pockets. The filling is inserted, the opening is pinched closed, and the surface is smoothed. During shaping, all air inside the dumpling is fully expelled. The prepared köftes are boiled in salted boiling water for approximately 10–15 minutes until they rise to the surface.

After boiling, the Siirt içli köftesi are drained and placed on serving plates. A sauce made of melted butter and paprika is poured over them and served hot. Care is taken during serving to preserve the shape of the dumpling and the integrity of the outer layer.

Siirt içli köftesi is produced, processed and prepared entirely within the boundaries of Siirt province. Due to its deep connection with the local culinary culture and historical usage, its identity is recognized as intrinsically linked to its geographical origin.

Inspections are carried out under the coordination of the Siirt Provincial Directorate of Agriculture and Forestry. The inspection authority verifies compliance with ingredient specifications, adherence to production methods, shape and serving standards, and proper use of the certification mark emblem. Regular inspections are conducted at least once a year, with additional inspections carried out as necessary.