Kurdish Kotalka Daweena

Kotalk in Yogurt Sauce, or Kotalka Daweena, is a delightful Kurdish dish that is both flavorful and comforting. These bulgur and semolina dumplings, stuffed with a savory meat filling, are simmered in a refreshing and tangy yogurt sauce, infused with herbs and chickpeas. It's a unique dish that brings together warm spices, aromatic herbs, and creamy yogurt to create an unforgettable meal.

Ingredients

🌾 3 cups bulgur (cracked wheat)
🌾 3 cups semolina
🧂 1 tablespoon salt
💧 Enough hot water to moisten the mixture

For the Filling:
🥩 2 pounds ground beef
🧅 3 large onions, finely chopped
🌿 2 cups parsley, chopped
🧂 Salt and black pepper to taste
🌶️ 1/2 tablespoon curry powder
🌿 1/2 teaspoon cumin
🌶️ 1/2 teaspoon red chili flakes
🧂 1 tablespoon chicken bouillon

For the Yogurt Sauce:
🥛 2 cups plain yogurt
💧 7 cups cold water
🌽 1 teaspoon cornstarch
🌿 Mint and thyme (fresh or dried)
🥫 1 can chickpeas, drained and rinsed
🧂 1 tablespoon salt

Instructions

1- Prepare the Kotalk Dough:

• In a large bowl, combine 3 cups of bulgur, 3 cups of semolina, and 1 tablespoon of salt.
• Gradually add hot water to the mixture, stirring until it becomes really moist.
• Cover and let it sit for 20 minutes.
• After 20 minutes, knead the mixture until smooth.
• Shape the dough into balls, about 1 to 1 1/2 inches in diameter.
• Hollow out each ball, add some filling, close it, and form into a kotalk shape.

2- Make the Kotalk Filling:

• In a skillet, cook 2 pounds of ground beef for about 10 minutes until browned.
• Add 3 large finely chopped onions, 2 cups of chopped parsley, salt, black pepper, 1/2 tablespoon of curry powder, 1/2 teaspoon of cumin, 1/2 teaspoon of red chili flakes, and 1 tablespoon of chicken bouillon.
• Cook for an additional 5 minutes, then set aside to cool completely.

3- Prepare the Yogurt Sauce:

• In a large pot, whisk together 2 cups of plain yogurt, 7 cups of cold water, and 1 teaspoon of cornstarch until smooth.
• Place the pot on the stove over medium heat, stirring continuously until it reaches a full boil.
• Once boiling, add in the chickpeas, salt, mint, and thyme.
• Gently add the prepared kotalks into the boiling sauce.
• Allow them to cook for 10 to 15 minutes, or until they float to the top and are fully cooked.

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8 servings
Calories: Approximately 450 kcal
Protein: 25g
Fat: 15g
Carbohydrates: 50g
Equipment: Mixing bowl, skillet, pot, whisk, ladle

Cooking Tips:

• Keep stirring the yogurt sauce continuously to prevent it from separating.
• Adjust seasoning to taste.

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Kotalk in Yogurt Sauce (Kotalka Daweena)