About
Kutilk Dow is the kind of dish that feels like a warm hug in a bowl. This Kurdish yogurt soup is creamy, tangy, and filled with tender little dumplings (kutilk) that make every bite extra satisfying. Kurdish food, in general, is all about comfort—hearty stews, fresh bread, and dishes that bring people together.
The Kurdish people, spread across Iraq, Iran, Turkey, and Syria, have a long history of resilience and hospitality, and their cuisine reflects that—simple ingredients, big flavors, and always plenty to share.
Now, let’s talk about those dumplings. Kutilk are small bulgur-based dumplings, sometimes stuffed with spiced meat and other times kept simple. They’re like tiny flavor bombs, soaking up the rich, garlicky yogurt broth as they cook.
The soup itself is thick and creamy, with a slight tang from the yogurt, a hint of warmth from garlic, and a pop of freshness from dried mint. It’s the kind of dish that feels fancy but is made from humble ingredients, which is basically Kurdish food in a nutshell—taking simple things and turning them into something magical.
Kutilk Dow is especially popular during colder months, but honestly, it’s delicious anytime. Served with warm Kurdish bread on the side, it’s the perfect excuse to slow down and enjoy a good meal.
Whether you’re discovering Kurdish food for the first time or you’ve already fallen in love with it, this soup is a great introduction to the cozy, welcoming world of Kurdish cuisine.
A Bit About The Ingredients.
Kutilk Dow keeps things simple, but a few ingredients might stand out if you’re not familiar with Kurdish cooking. One of the key players is bulgur, a staple grain in Kurdish cuisine that gives the dumplings their unique texture.
Unlike flour-based dumplings, bulgur makes them slightly chewy with a hearty bite. If you’ve never worked with bulgur before, think of it as a nuttier, more textured cousin of couscous.
Then there’s yogurt as a soup base, which might surprise some people. Unlike the sweet, fruit-topped yogurt you’d find at breakfast, this is a rich, tangy, full-fat variety (often sheep’s milk yogurt) that gets gently simmered.
The trick is to stir it constantly so it doesn’t curdle—kind of like babysitting, but for soup.
Another interesting touch is dried mint. While fresh herbs are common in many cuisines, dried mint brings a slightly earthy, cooling contrast to the creamy yogurt. It’s often sprinkled on top just before serving, adding a fresh lift to every spoonful.
Finally, you’ve got garlic fried in butter or oil. This little step takes the soup from good to wow, I need another bowl by adding a rich, toasty depth. It’s drizzled on top at the end, making the whole dish smell incredible.
None of these ingredients are too hard to find, but together, they create a soup that’s unlike anything else—creamy, tangy, herby, and packed with flavor.
If you haven’t tried cooking with bulgur or using yogurt as a broth, Kutilk Dow is a fun way to experiment with some of the best parts of Kurdish cuisine!
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INGREDIENTS
For the dumplings (Kutilk):
1 cup fine bulgur
½ cup semolina (or all-purpose flour)
½ teaspoon salt
½ teaspoon ground cumin (optional, for extra flavor)
½ cup warm water (adjust as needed)
Optional Filling: ½ cup cooked, spiced minced meat (beef or lamb). To this I added cumin, onions, garlic, paprika and pine nuts.
For the soup:
2 cups plain full-fat yogurt (sheep’s milk yogurt if available)
2 cups water or light broth
1 egg (helps stabilize the yogurt)
2 cloves garlic, minced
1 tablespoon butter or olive oil
1 teaspoon dried mint
Salt, to taste
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Instructions
Make the dumplings: In a bowl, mix the bulgur, semolina, salt, and cumin. Slowly add warm water, kneading until the mixture forms a dough that holds together (like playdough). If stuffing them, take a small piece, flatten it, add a little meat filling, and seal it into a small ball. Otherwise, just roll small balls about the size of a marble. Set aside.
Prepare the soup base: In a pot, whisk together yogurt, water, and the egg until smooth. Place over low heat and stir constantly in one direction (this prevents curdling). Once warm, add the rice and keep stirring gently.
Cook the dumplings: When the soup starts to steam but hasn’t boiled, carefully drop in the dumplings. Let them cook for 10-15 minutes, stirring occasionally, until they float and the rice is tender.
Make the garlic topping: In a small pan, heat the butter (or oil) and fry the minced garlic until golden. Stir in the dried mint for a few seconds, then remove from heat.
Final touch: Pour the garlic-mint mixture over the soup, stir, and adjust salt to taste. Serve warm with fresh Kurdish bread or pita on the side.
