Traditional Southeastern Anatolian recipes featured

Traditional culinary recipes from Southeastern Anatolia are highlighted, specifically focusing on the preparation of çiğ köfte and kitel.

Çiğ köfte is a specialty of the Şanlıurfa region, characterized by the use of fine bulgur, minced meat, isot (a spicy pepper), tomato and pepper paste, onions, garlic, and various spices. The process involves kneading the ingredients until the desired consistency is reached. It is typically served with lettuce, fresh mint, and lemon slices.

Kitel is another regional dish consisting of a bulgur and semolina dough filled with a mixture of minced beef, sautéed onions, rice, and parsley. The meatballs are shaped by hand, filled, and then boiled in salted water until they rise to the surface. They are often served with melted butter and red pepper flakes.