Kitel Raha, Traditional Assyrian Poached Kibbeh
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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🍳 Baking Sheet: amzn.to/3QtKPgg
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🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: amzn.to/3NAafr1
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🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
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🔪 Turkish Kebab and Meat Knife 50 cm: amzn.to/3JvUY80
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*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Пікірлер: 43
Assyrian here! Thank you for the recipe. You make it look easy.. we usually don’t put rice in the filling. At the end we fry it a bit in a bit of oil to crisp it. 😀
@HungryManKitchen
Жыл бұрын
Thank you. I agree, frying it with a bit of spicy oil makes it even better.👍
Harika oldu🌟🙌🏻 haslama kismindaki o hassas hareket ayrica taktire sayan seviyede sempatik olmus 👏🏻
I ate this dish 40 years ago but it was fried. It was really delicious.
Very happy to come across your channel. So nice to meet you. I am Assyrian and delighted to come across this recipe. All of your recipes look delicious. Thank you
Looks delicious 😋 blessing chef in the Name of Lord Jesus who is the only True God 🙏
So happy to find your channel. I am not Assiryan, but Im from Mosul, love the way you made it, I will try it as it is easier than the way we make it, we put meat in the shell, we don't add rice to the filling, we boil it, and sometimes we fry it after it is boiled, I like it boiled only. Thank you for sharing your recipes with us.
A rare recipe indeed. I'm gonna try to wow my family with your recipe. Thanks for sharing.
I love the fried version however this looks just as delish too...going to try. I like your step by step cooking method for me they're easy to follow....i just have to find a spoce shop in Philadelphia, PA.
I love how you make cooking look so effortless. You have a real talent for simplifying complicated dishes. 👌🤌😋🥰
Fantastic Video. thank you for sharing. have a good day!👍
Please show more Assyrian Turkish recipes
You can be creative in the way you cook. Nice
Looks delicious. I didn't know there were people who still consider themselves Assyrian.
Almost the exact same recipe we follow here in Mosul/Iraq The traditional way is to use raw meat for filling, while the modern way is to use precooked , without the Rice and eat it with soup 🌹
Wow😍😍 amazing, looking its so delicious ❤perfeto
that looks super yummy! Thank you for sharing
Wow❤
Çok lezzetli görünüyor!
Ultimate fab recipe love from India
Dearest Chef, thank you for this wonderful dish. It looks eXtremely delicious 🤤🤤 MuchLove
Baba tarafi Adanali ve Atina"da yasayan birisi olarak tariflerii yapiyorum. cok sagol. Hastasiyiz tariflerinin ! Buyuk Perhizde Suryani komslar bunu mantarli sebzeli soganli yapardi. harika olurdu
@HungryManKitchen
Жыл бұрын
Cok tesekkurler, afiyet olsun! Atina'ya selamlar..
Devo assolutamente farle, metodo 2😊. Grazie
Its like kuba Thank You❤️
elinize saglik
What camera and lens and light do you use sir. Your videos are Perfect
SUPER GUT LIEBEN DANK ❤❤
Eline sağlık
Tasty
Please cook for me one day! 😊
Nefis 😋
Are you Assyrian?
👍
This looks amazing! What kind of rice should we use-medium grain?
@HungryManKitchen
Жыл бұрын
Rice is optional for the filling but yiu can use medium grain such as arbiorio.
@elizabethtakeo
Жыл бұрын
@@HungryManKitchen Thanks so much!
Hello! Love your videos 😊 where is the Assyrian church in Turkey?
Looks fantastic! Is it possible to fry them instead of poaching? I imagine they would taste amazing if fried in spiced butter
@HungryManKitchen
Жыл бұрын
Yes, you can also fry them or shallow fry after poaching.
@AW-cv8nf
Жыл бұрын
@@HungryManKitchen You're right, frying after poaching makes the most sense - i'll try that :) I made your Kopoglu recipe last week and it was amazing
@s.s.0
Жыл бұрын
Try them with HP sauce and some Persian cucumbers 🤤
@AW-cv8nf
Жыл бұрын
@@s.s.0 i will definitely not use some trash industrial sauce but thanks for the tip!