Kurdish Kofta in Broth
Kifteya bi Şorbe (Kutilka şile)
Recipe by Hozan Muhammed (Iraqi Kurdistan). These are bulgur-shelled, meat-filled dumplings simmered in a tomato broth — the broth/soup version of kofta, closely related to kutilk and kibbeh.
Prep
30 min
Cook
30 min
Serves
4-6
Difficulty
Medium
Method
Knead the cracked wheat and rice flour together (a stand mixer helps) until a workable dough forms.
Make the broth: heat oil with tomato paste and water, add parsley, salt and pepper and bring to a boil.
In a separate pot, brown the ground beef with parsley, onion, turmeric, salt and pepper to make the filling.
Shape the dough into small balls; press a hole into each with your finger, fill with a little meat mixture, and seal closed.
Add the filled balls to the simmering broth and cook until the dumplings are cooked through and the flavors combine.