Kitel (Syrian-Style Stuffed Bulgur Kofte)
Kitel is the Syriac answer to stuffed kofte: thicker and flatter than the classic version, with a chewy fine-bulgur shell and a juicy filling of ground beef and rice. Popular in Mardin and Siirt kitchens, it's boiled rather than fried, then finished with sizzling chili butter. A hearty weekend project worth every minute of kneading.
- Prep time
- 35 min
- Cook time
- 45 min
- Total time
- 80 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
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For the shell
For the filling
For serving
For cooking
Instructions
-
1
Heat a little vegetable oil in a wide skillet, add the chopped onion, and sauté until soft and lightly pink.
-
2
Add the ground beef and cook, breaking it up, until the color changes.
-
3
Once the meat is cooked, stir in the spices, then add a knob of the butter. Set the filling aside to cool.
-
4
When cool, fold in the cooked rice and chopped parsley and mix well.
-
5
For the shell: put the semolina, bulgur, and salt in a wide tray.
-
6
Pour in 1 cup of the warm water gradually, mixing with your hands as you go.
-
7
Knead thoroughly for about 20 minutes, until the bulgur softens, adding more warm water little by little as needed.
-
8
Pinch off walnut-sized pieces of the dough.
-
9
Press each piece flat in the palm of your hand and place a dessert spoon of the meat filling in the center.
-
10
Carefully bring the bulgur edges up and over to seal the filling completely inside.
-
11
Flatten the sealed kofte into a thick, flat disc with your palm.
-
12
Shape all the kitel, then bring a pot of salted water to a boil.
-
13
Drop the kitel into the boiling water and cook for 7 minutes, until they float to the surface.
-
14
Melt the remaining butter in a small pan and stir in the red pepper flakes.
-
15
Transfer the kitel to a serving platter, drizzle with the chili butter, and sprinkle with parsley.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Kitel bulgur is a regional specialty and gives the best flavor, but fine kofte bulgur works well if you can't find it.
- Fine bulgur may need several extra minutes of kneading before it becomes pliable.
- Keep your hands slightly damp while shaping to stop the bulgur from cracking.
- Seal the seams well or the filling will leak into the boiling water.
- The filling must be fully cooled before shaping, or the dough turns soggy.
Serving suggestions
- Drizzled with the warm chili butter, as done in Mardin.
- With a bowl of plain yogurt on the side.
- Alongside a simple tomato and cucumber salad.
- As a main dish for weekend family gatherings.
Substitutions
- Instead of kitel bulgur: fine kofte bulgur, kneaded a little longer.
- Instead of ground beef: ground lamb for a richer flavor.
- Instead of butter: olive oil for the finishing sauce.
- Instead of red pepper flakes: a pinch of Aleppo pepper or paprika.
Frequently asked questions
What is kitel?
Kitel is the Syriac stuffed kofte of Mardin and Siirt, also called kitel raha. It's thicker and flatter than classic içli köfte and its filling includes rice along with ground beef.
Can I fry kitel instead of boiling?
Traditionally it's boiled until it floats. Frying works, but the flat, thick shape holds together best when poached gently.
Why is my bulgur dough cracking?
It needs more kneading or more warm water. Knead a full 20 minutes and add water gradually until the dough is soft and pliable.
How do I know the kitel are done?
They rise to the surface of the boiling water, typically after about 7 minutes.
Can I make kitel ahead?
Yes. Shape them and refrigerate for a day, or freeze on a tray and boil straight from frozen, adding a minute or two.
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