Kurdish Dumplings in Yogurt

This dish, known as kotulk daw is made of three parts: The dumpling dough, the meat stuffing and the soup (which is really more of a sturdy sauce than a soup). Don't be afraid of what seems complex—it isn't—and this is the type of real cooking you need to have in your repertoire.

  • Active:
  • Total Time:
  • Servings: 8 to 10

Related Video

More Videos
The Perfect Burger Blend


  • 2 tablespoons vegetable oil, plus more for oiling
  • 3/4 pound ground beef
  • 3/4 pound ground lamb
  • Salt
  • Pepper
  • 1 medium onion, minced
  • 1/2 red bell pepper, seeded and minced
  • 1 small celery rib, minced
  • 2 large garlic cloves, minced
  • 1/4 cup minced parsley
  • One 14-ounce package Cream of Wheat
  • 2 cups graham flour (see Note)
  • 2 cups warm water
  • 5 cups full-fat plain yogurt
  • 5 cups chicken stock or low-sodium broth
  • Salt
  • 1 tablespoon dried mint
  • 1/4 cup finely chopped dill, plus more for garnish
  • 1/4 cup finely chopped cilantro, plus more for garnish
  • 1 1/2 tablespoons fresh lemon juice

How to make this recipe

  1. Make the Dumplings

    In a large skillet, heat 1 tablespoon of the oil. Add the beef, lamb and a generous pinch each of salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and nearly cooked through, about 8 minutes. Add the onion, bell pepper, celery and garlic and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the parsley and season with salt and pepper. Transfer the filling to a bowl and let cool.

  2. Make the Dumplings

    Meanwhile, in a large bowl, whisk the Cream of Wheat with the graham flour and 1 teaspoon of salt. Stir in the water and the remaining 1 tablespoon of oil until a dough starts to form. Turn the shaggy dough out onto a work surface and knead until very smooth and pliable, about 7 minutes. Lightly oil your hands and form the dough into 1 1/2-inch balls. Transfer the balls to a baking sheet and cover with plastic wrap.

  3. Make the Dumplings

    Work with one piece of dough at a time: With your thumb, make a deep depression in the dough and spoon a heaping tablespoon of the filling into the depression. Gather the dough at the top and pinch together tightly to form a little purse. Gently flatten the dumpling to a 3/4-inch-thick round. Return to the baking sheet and cover with plastic wrap. Repeat with the remaining dough and filling.

  4. Make the Soup

    In a large saucepan, combine the yogurt with the stock and a generous pinch of salt and bring just to a boil, whisking frequently. Stir in the mint and the 1/4 cup each of dill and cilantro. Add the dumplings, partially cover and simmer over moderate heat, stirring occasionally to prevent sticking, until the dumplings are plump and the soup is thickened, 50 minutes to 1 hour. Stir in the lemon juice and season with salt. Spoon the dumplings and soup into shallow bowls and garnish with finely chopped dill and cilantro; serve.

Make Ahead

The dumplings can be refrigerated in the soup overnight. Reheat gently before serving.


Graham flour is a type of whole-wheat flour. It’s available from Bob’s Red Mill.

Contributed By Photo © Madeleine Hill Published March 2014

471517 recipes/kurdish-dumplings-yogurt 2014-03-17T21:02:57+00:00 Andrew Zimmern middle-eastern|soups-and-stews|10|8|make-ahead|web-exclusive|weeknight-dinner march-2014 recipes,kurdish-dumplings-yogurt 471517

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5