Kitel or Kitel Raha is a local version of the famous kibbeh and is a delicacy and burst of flavors, usually made for special events, fasting or abstinence periods.
The Assyrian people living in the southeastern parts of Turkiye and the Middle East have many ancient traditions and celebrations. Their church has many occasions that call for fasting and abstinence, meaning during fasting they avoid animal foods and once the fasting period is over the first meal consumed by Assyrian priests is kitel raha.
It might need a bit of practice but the making of this dish will definitely be worth it.
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Ingredients:
Dough:
• 2.5 cups extra fine cracked bulgur (kitel), 500 g
• 1 cup warm water, 220 ml
• 1 tsp salt
• 1 tbsp olive oil to shape the dough
• 1 tsp coriander powder (optional)
Filling:
• 500 g minced lamb or beef, low - medium fat
• 2 medium onions, very finely chopped, 400 g
• 1/4 cup rice
• 1 tbsp dried (purple) basil
• 1/2 cup chopped parsley
• 1 tsp black pepper
• 2 tsp pul biber or Aleppo pepper
• 1 tsp salt
• Melted butter and pul biber to garnish (optional)
Instructions:
1. Wash and rinse the rice and cook in boiling water until soft. Rinse and let it cool down.
2. Add 2 cups bulgur in a mixing bowl or tray, add 1 tsp salt and mix
3. Gradually add 1 cup warm water (not boiling hot), mix until the bulgur is wet and no dry bits remain.
4. Cover the bowl and let it sit for 30 mins until the water is fully absorbed.
5. Transfer the minced meat into a large mixing bowl
6. Very finely chop the onions and add together with the cooked rice.
7. Chop ½ cup fresh parsley and add into the bowl.
8. Add 1 tbsp dried basil, 1 tsp black pepper, 2 tsp pul biber and 1 tsp salt.
9. Mix and combine the ingredients until the mixture is well combined and homogenous.
10. Check the soaked bulgur and knead for 10 minutes until a smooth dough is formed.
11. Occasionally wet your hands in between the kneading until the dough feels smooth and cohesive.
12. Take large walnut size pieces from the dough and roll into small balls.
13. Lightly dip and coat your fingers in olive oil to shape the dough.
14. Gently press with your index finger while holding and rotating the ball with your other hands.
15. Carve and shape the ball into a small bowl shape, try to keep the dough no more than 3 mm thick
16. Fill the dough with 1 - 2 tbsp filling, gently press the open side with your finger to make a fig shaped pouch.
17. Cut off the excess dough on the end and press to shape into a 10 cm disc shape, seal the edges.
18. Transfer the finished kitels on to a baking sheet and cover with a damp cloth or lid.
a. Alternatively take smaller pieces and press or roll into flat round shapes on a clinge film.
b. Place 1 - 2 tbsp filling on one of the doughs and cover with a second rolled dough,
c. Seal the edges and spread the filling by gently pressing with your hands.
d. Cut the edges with a round bowl or knife and shape into a 10 cm disc shape.
19. Bring 2 - 3 liters water to boil in a large wide pan, season with salt.
20. Transfer the kitels in to the boiling water in batches, gently stir after 1 minute to avoid sticking.
21. Cook for 15 - 20 mins until the kitels float on the surface.
22. Remove from the boiling water and transfer into a large serving plate.
23. Optionally, lightly fry the boiled kitels with a bit of oil if you prefer them a bit crispy.
24. Melt and heat up 2 tbsp butter and mix with 1 tbsp pul biber or paprika.
25. Garnish with spicy butter and enjoy with cold ayran.
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