Entree: Turkey – Turkish Kurdish Cuisine – Kıtel (Pan-fried spiced bulgur and lamb patties simmered in a tomato-pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (170 g) fine bulgur
- 1 cup (240 ml) boiling water
- 1 lb (454 g) ground lamb
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 2 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) red pepper paste or 1 tbsp (15 g) Aleppo pepper flakes if unavailable
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 3 tbsp (45 ml) olive oil, plus extra for frying
- 1 (14 oz (397 g)) can diced tomatoes, 14 oz (400 g)
- 1 small red bell pepper, finely diced — about 3.5 oz (100 g)
- 1/2 cup (120 ml) water or low-sodium stock
- 1 tbsp (15 ml) lemon juice
- Fresh parsley leaves for garnish

Show original ingredient measurements

- 1 cup (170 g) fine bulgur
- 1 cup (240 ml) boiling water
- 1 lb (454 g) ground lamb
- 1 large egg, approx. 50 g
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 2 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) red pepper paste or 1 tbsp (15 g) Aleppo pepper flakes if unavailable
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 3 tbsp (45 ml) olive oil, plus extra for frying
- 1 (14 oz) can diced tomatoes, 14 oz (400 g)
- 1 small red bell pepper, finely diced — about 3.5 oz (100 g)
- 1/2 cup (120 ml) water or low-sodium stock
- 1 tbsp (15 ml) lemon juice
- Fresh parsley leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak the bulgur in the boiling water in a covered bowl for 15 minutes, then drain any excess and fluff with a fork.
2. In a large bowl combine the soaked bulgur, ground lamb, egg, chopped onion, minced garlic, chopped parsley, tomato paste, red pepper paste or flakes, cumin, salt, and pepper; mix until well combined and let rest 10 minutes so flavors meld.
3. Form the mixture into patties (about 8–10 small patties, roughly 2 oz (55 g) each usable weight) and chill 10 minutes to help them hold their shape.
4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat; brown the patties 2–3 minutes per side until a crust forms but not fully cooked through, working in batches and adding more oil as needed.
5. Remove browned patties to a plate. In the same skillet add remaining 1 tbsp (15 ml) olive oil and sauté the diced red pepper for 2–3 minutes until softened; stir in the canned tomatoes and 1/2 cup (120 ml) water or stock.
6. Add lemon juice, adjust seasoning with salt and pepper, then nestle the patties into the tomato-pepper sauce. Reduce heat to low, cover, and simmer gently 12–15 minutes until patties are cooked through.
7. Taste sauce and adjust acidity or salt; finish with a sprinkle of fresh parsley before serving. Serve hot with plain yogurt and flatbread or rice.

1. Soak the bulgur in the boiling water in a covered bowl for 15 minutes, then drain any excess and fluff with a fork.
2. In a large bowl combine the soaked bulgur, ground lamb, egg, chopped onion, minced garlic, chopped parsley, tomato paste, red pepper paste or flakes, cumin, salt, and pepper; mix until well combined and let rest 10 minutes so flavors meld.
3. Form the mixture into patties (about 8–10 small patties, roughly 2 oz / 55 g each usable weight) and chill 10 minutes to help them hold their shape.
4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat; brown the patties 2–3 minutes per side until a crust forms but not fully cooked through, working in batches and adding more oil as needed.
5. Remove browned patties to a plate. In the same skillet add remaining 1 tbsp (15 ml) olive oil and sauté the diced red pepper for 2–3 minutes until softened; stir in the canned tomatoes and 1/2 cup (120 ml) water or stock.
6. Add lemon juice, adjust seasoning with salt and pepper, then nestle the patties into the tomato-pepper sauce. Reduce heat to low, cover, and simmer gently 12–15 minutes until patties are cooked through.
7. Taste sauce and adjust acidity or salt; finish with a sprinkle of fresh parsley before serving. Serve hot with plain yogurt and flatbread or rice.