Kurdish Kifta!
I know people say us Brits always talk about the weather, but you know it’s been sudden torrential rain daily for a couple of weeks now… in my area! Apparently, 40 miles down the road, the grass is still scorched and brown, the plants need watering every day and there is no lush green grass for the animals! I’m having to send a video every time it rains just to prove I’m not making it up!
Anyway, the weather does tend to dictate how and what we eat, and as it has been cooler here (14c at night more than once, and only a few degrees warmer during the day), then this filling, warming comfort food has been experimented with. This is a traditional Kurdish dish – well, in its original form! Of course, I have had a play and turned it into a plant based version packed with flavour (better than the original in my opinion)!
Kifta (or sometimes called kutilk) are a type of stuffed dumplings, made with a simple bulgur dough wrapped around a ‘meaty’ filling. The dumplings are then cooked in a tomato based soup – usually with some vegetables or beans. True comfort food!
The Recipe
Kifta is usually only made at home – that is, it is unlikely you will see it on a restaurant menu. As it takes a bit longer to make than your every-day foods, kifta is likely to only be made once or twice a month. As with most traditional foods, there will always be regional variations, but the main principle remains – a soft, doughy casing made from bulgur and a flavourful filling, simmered until cooked in a soup.
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this without searching every supermarket or grocers – although you might struggle with the pre-cooked chestnuts depending where you are. In Kurdistan, there is a special type of fine bulgur used specifically for this (you may see some recipes using dry bulgur – this is not regular bulgur and generally the outcome will not be so good). For ease in this recipe, we are using regular bulgur which has been cooked, along with a bit of flour to create the doughiness.
Stuffed dumplings in a tomato based soup
- For the soup:
- 2-3 tablespoons tomato puree
- 1.5-2 litres boiling water
- 1-2 handfuls uncooked veg (green beans / mange tout chopped) or 1 x 400g tin drained tinned haricot/kidney beans/chickpeas.
- salt to taste
- *optional 1/2-1 teaspoon garlic granules, paprika, Chilli flakes, black pepper
- For the casing:
- 200 g fine bulgur (cooked)
- 50 g plain flour
- 1/2 teaspoon salt
- Water (as needed)
- For the filling:
- 1 teaspoon olive oil
- 1/4 small onion finely chopped
- 300 g mushrooms finely chopped
- 100 g cooked chestnuts finely chopped
- Pinch of salt & pepper
- 1-2 tablespoons nutritional yeast (optional but worth adding)
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Make the soup: To a large based hot saucepan, add tomato puree, then water. If using fresh vegetables (such as beans or mange tout), chop into bite size pieces, then add these too (or add tinned drained chickpeas). Season if needed and add spices if using. Bring to the boil, then reduce to a simmer.
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Prepare the dough: Mix the cooked bulgur and flour together in a bowl. Add salt if needed (depends how much was in the bulghur). Slowly add water and knead for a few minutes until a soft, pliable dough forms. Set aside while you make the filling.
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Make the filling: In a pan, heat the oil, then cook the onion until it starts to brown. Add the mushrooms and keep stirring until cooked. Add a splash of water if the mix looks too dry at this stage. Once cooked, added the chestnuts and mix in. Taste test and add salt and pepper as needed. Add nutitional yeast if using. The mixture should be fairly dry with just a bit of moisture left. Allow to cool.
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Prepare the dumplings: Take a small amount of dough, roll into a ball (golf ball sized), then flatten into a disc in your palm. Add a spoonful of filling into the centre, then close the dumpling by closing your fingers inwards. Ensure the seal is tight by pinching any edges together as needed. Shape the ball by rolling it around in your hand gently. Set aside and repeat with the rest of the dough and filling.
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Cook the kifta: Carefully lower a few dumplings into the simmering soup. It is best if they are in a single layer only so you may have to cook in batches. Cook uncovered on a gentle heat for about 20 minutes, or until the casing is firm and cooked through.
More Kurdish recipes
What do you think? Shall I add some more traditional Kurdish foods on here? We already have shifta and kulicha – both very popular. Have a look and see what you think needs a Life Diet Health plantbased makeover and I’ll see what I can do!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mixing bowls, soup pans, and other items which you might need. Much appreciated!
Serving
Serve your kifta hot in a generous ladle of soup. You can enjoy them just as they are, or with warm bread or a simple salad on the side.
Storing
The cooked kifta will keep well in the fridge for up to 3 days, covered. Reheat gently in a pan or the microwave. You can also freeze the uncooked dumplings – just place them on a tray to freeze separately, then transfer to a lidded container or bag. Be sure to label and date. Defrost before cooking in your soup as above.
Sharing
I hope you will try making this Kurdish kifta -a dish perfect for sharing. If you do find time to make them, I’d love to hear your thoughts and see how they turn out.
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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