Turkish Boiled Kibbeh, or Katali

Turkish boiled kibbeh, or katali, is one of the most famous recipes in Turkish cuisine. Here is how to make it properly. Tip: use plenty of onion in the filling for a wonderful result!

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4 servingsBack to recipeMains

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Filling

1 kilo ground meat1/2 cup chopped walnuts or pine nuts1 1/2 kilos finely chopped onion1 teaspoon seven-spice blend1 teaspoon hot pepper powder1/2 teaspoon sweet spice1 teaspoon hot pepper paste or molasses1 tablespoon salt, or to taste2 tablespoons butter (or more)

Katali dough

1/2 kilo fine white bulgur1/2 kilo semolina1 tablespoon salt

Note

The more generous you are with the butter and onion in the filling, the tastier the katali will be.Also, here is Vegetarian Kibbeh, Turkish Style

Step 1

Start by making the filling. In a large skillet over medium heat, add the meat and stir until it is cooked through and the water has evaporated.

Cooking notes

Turkish Kisir Salad
Vegetarian Kibbeh, Turkish Style
Hindbeh

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