Adapted from Yemek ve Kültür #45

Kitel Fum (Garlic Patties) from Siirt and surroundings


500 g very fine cracked wheat from Siirt

12 cloves of garlic

1 handful sweet yellow daisy powder [tatli sari papatya kurusu, possibly crushed chamomile flowers]

2 kg local mutton, sauteed [the mutton preparation is not part of this recipe]

Salt to taste

2 liters water from Siirt


Put the cracked wheat in a bowl and pour a glass of water over it. Allow it to rest for five minutes. Meanwhile, crush the garlic in a mortar with some salt. Knead the garlic paste together with the cracked wheat for fifteen to twenty minutes. Incorporate the sweet daisy powder and knead again. You should have a dough-like mixture. Form a walnut-sized piece of the mixture first into a ball and then flatten it into a patty roughly two inches in diameter.

Meanwhile, keep your prepared meat simmering. Put a pot of water on to boil. Once the water is boiling slide the patties in, a few at a time. When they float to the top, they are finished. Remove them to a serving platter and heap the meat on top. Each serving should contain about 4 T of meat.

Serve immediately and enjoy.


This recipe is also made with yoghurt and spices, some of which could be hot and spicy.


In Siirt, this food is generally eaten in the morning.