Original Kurdish Kutilk
by Editorial Staff
Summary
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | Middle East |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg of minced veal or beef
- 2 onions
- 3 tablespoon flour
- 3 tablespoon breadcrumbs
- 2 egg (s)
- 1 lemon (s)
- 2 kg bulgur
- butter
- 1 bunch of parsley
- salt and pepper
- cumin
- oregano
- water
Print Recipe
Pin Recipe Instructions
- For the filling, fry the onions with the minced meat in a pan. After the meat is cooked through, season with cumin, salt, pepper and oregano. After the filling for kutilk is ready to cook, the meat is put aside in a bowl to cool.
- Now comes the batter for the semolina dumplings. To do this, let the bulgur steep in lukewarm water for half an hour. Then mix with three tablespoons of flour, three tablespoons of breadcrumbs and two eggs and knead the mixture into a dough.
- Shape the dough into several small, oval pieces. Open the dough with your finger, add two tablespoons of the filling and close the dough again. Then bring a pot of water to a boil. Add a pinch of salt and lemon juice to the water and add the kutilks to the boiling water.
- While the semolina dumplings are cooking, heat the butter with oregano in a pan. After about seven minutes, take the semolina dumplings out of the water. Add a tablespoon of butter and sprinkle with chopped parsley. You can serve the Kutilks with yoghurt and garlic.
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