Siirt İçli Köftesi

Siirt içli köftesi is a traditional dish made by combining an outer layer of fine bulgur with a raw, meat-filled stuffing, then cooking it by boiling. Known locally as “Siirt Kiteli,” this product possesses regional 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 Agency⁾

Siirt içli köftesi is prepared by placing a filling composed of minced lamb neck or rib meat, boiled rice, onion, butter, parsley or basil, paprika, black pepper, ground basil, and salt inside an outer layer made of fine bulgur, salt, and warm water. The dumpling is sealed with a dome-shaped top, then 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 ground basil, and the placement of the filling in its raw, uncooked state inside the dumpling.

The outer layer is prepared 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 disintegrating. The dough is made 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 components are mixed raw, kneaded together, and allowed to rest before use.

After the resting period, the dough is formed into small balls and then carefully hollowed out and stretched into thin discs. The filling is placed inside, and the edges are pinched closed to seal the dumpling, with the top surface 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 from melted butter and paprika is poured over them, and they are served hot. Care is taken during service to preserve the shape of the dumpling and the integrity of the outer layer.

All production, processing, and preparation stages of Siirt içli köftesi are carried out within the boundaries of Siirt Province. Due to its deep connection with the local culinary culture and historical usage, the product’s identity is recognized as intrinsically linked to its geographical origin.

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