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