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Easy Kurdish Lamb Kotelk Recipe: Delicious Homemade Cutlets
shilanskitchen
30m
Easy Kurdish Lamb Kotelk Recipe: Delicious Homemade Cutlets
Author:
shilanskitchen
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Easy Kurdish Lamb Kotelk Recipe: Delicious Homemade Cutlets

A quick guide to making traditional Kurdish Kotelk (cutlets/meatballs). This video showcases the simple steps for preparing these delicious savory patties, perfect for a hearty meal. While brief, it highlights the essential process of mixing, forming, and cooking.
#Kurdish food
#Kotelk
#Cutlets
#Meatballs
#Lamb recipe
#Easy recipe
#Comfort food
#Dinner idea
Kotelk mixture ready to be formed
Kotelk mixture ready to be formed

Recipe Information

15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Medium
Kurdish
Undetermined
Nutrition (per serving)
450
Calories
30g
Protein
20g
Carbs
28g
Fat
Hand-formed Kotelk patties
Hand-formed Kotelk patties

Ingredients

  • Ground Lamb or Beef
    (Lean ground lamb or beef is preferred.)

    500 grams

  • Onion
    (Finely chopped.)

    1 medium
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  • Fresh Parsley
    (Finely chopped.)

    1 cup

  • Breadcrumbs or Cooked Rice
    (As a binder.)

    1 cup

  • Egg
    (For binding.)

    1 large

  • Salt
    (Or to taste.)

    1 teaspoon

  • Black Pepper
    (Freshly ground.)

    1 teaspoon
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  • Cumin
    (Ground.)

    1 teaspoon

  • Turmeric
    (Ground.)

    1 teaspoon

  • Vegetable Oil
    (For frying.)

    2 tablespoons
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Kotelk frying in a skillet
Kotelk frying in a skillet

Instructions

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  • 1

    In a large bowl, combine the ground meat, chopped onion, fresh parsley, breadcrumbs (or cooked rice), egg, salt, black pepper, cumin, and turmeric. Mix well by hand until all ingredients are thoroughly combined and the mixture is cohesive.
    Step 1 visual
    Preview
    5m
    Step 1 visual
    Preview
    In a large bowl, combine the ground meat, chopped onion, fresh parsley, breadcrumbs (or cooked rice), egg, salt, black pepper, cumin, and turmeric. Mix well by hand until all ingredients are thoroughly combined and the mixture is cohesive.
    5m

    Ensure the mixture is well-combined to prevent the cutlets from falling apart.
  • 2

    Take about 2 tablespoons of the meat mixture and shape it into oval or round patties, approximately 1-inch thick. Repeat with the remaining mixture.
    Step 2 visual
    Preview
    10m
    Step 2 visual
    Preview
    Take about 2 tablespoons of the meat mixture and shape it into oval or round patties, approximately 1-inch thick. Repeat with the remaining mixture.
    10m

    Wet your hands slightly to prevent the mixture from sticking while shaping.
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  • 3

    Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the shaped cutlets into the skillet, ensuring not to overcrowd it. You may need to fry them in batches.
    Step 3 visual
    Preview
    1m
    Step 3 visual
    Preview
    Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the shaped cutlets into the skillet, ensuring not to overcrowd it. You may need to fry them in batches.
    1m

    A single layer of cutlets ensures even cooking and browning.
  • 4

    Fry the cutlets for 3-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and place on a plate lined with paper towels to drain excess oil. Serve hot.
    Step 4 visual
    Preview
    10m
    Step 4 visual
    Preview
    Fry the cutlets for 3-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and place on a plate lined with paper towels to drain excess oil. Serve hot.
    10m

    Serve Kotelk with rice, salad, or a dollop of yogurt for a complete meal.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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