TÜRKPATENT registration no. 1614 identifies this dolma with Bitlis and explains that katık is the local word for yogurt. Its defining details are 2–3 mm squash ribbons, dried basil in the filling and garlic yogurt at the table. This home-sized version keeps those elements and scales the registered ten-serving formula to six; choose a firm, not overly sweet winter squash that can be cut into flexible strips.
Bitlis Katıklı Dolma — Recipe Card
Bitlis winter-squash rolls with lamb, bulgur and garlic yogurt
Makes 6 servings · Makes about 18–20 rollsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Bitlis Katıklı Dolma
Cut and salt the squash
The day before cooking, use a mandoline with its hand guard or a sharp knife to cut the squash lengthwise into broad 2–3 mm ribbons. Sprinkle the ribbons evenly with 9 g (1½ tsp) of the salt, cover and refrigerate for 18–24 hours so they become flexible.
Drain the ribbons
Rinse the softened ribbons briefly under cold running water, drain well and blot dry. Trim them into roughly 6–8 cm (2½–3 in) widths where necessary; overlap two narrow pieces if one ribbon will not wrap around the filling.
Knead the filling
Finely mince the onion and green peppers in a food processor, then combine them with the lamb, bulgur, egg, dried basil, cumin, black pepper, 3 g (1½ tsp) pul biber and the remaining 6 g (1 tsp) salt. Knead firmly for 8–10 minutes, adding the cool water a spoonful at a time only until the mixture is cohesive, firm and no longer sticky; you may not need it all.
Wrap the dolma
With damp hands, shape portions of filling into thumb-thick cylinders about 5–6 cm (2–2½ in) long. Wind a squash ribbon snugly around each cylinder, leaving the filling visible at both ends, then squeeze gently so the roll holds together.
Pack the pot
Stand the rolls tightly together in a 22–24 cm (9–10 in) wide pot, with the open ends facing up and down. Place an inverted heatproof plate directly over them. Pour in enough hot water to come just to the tops of the rolls; the exact amount depends on the pot.
Simmer safely
Bring the liquid just to a simmer, cover and cook over low heat for 30 minutes. Add a little more hot water if the level falls too far. The squash should be tender and the center of a roll must reach 71°C (160°F). Carefully hold the plate in place, drain the cooking liquid and rest the rolls for 10 minutes.
Finish with katık
Stir the yogurt with the garlic until smooth. Melt the butter in a small pan, add the remaining 3 g (1½ tsp) pul biber and stir for 15–20 seconds without scorching. Transfer the warm rolls to a platter, spoon over the garlic yogurt, drizzle with the pepper butter and serve.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-winter-squash-rolls-bitlis-katikli-dolma. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
Fine bulgur
Look for fine bulgur labelled köftelik or #1. Coarse pilaf bulgur needs different hydration and cooking; do not replace it directly in this recipe.
A few helpful kitchen notes
Registered form
Bitlis Katıklı Dolma is wrapped in thin winter-squash ribbons; it is not the hollowed zucchini-cup variation often seen under the same name.
Squash choice
A firm long-neck pumpkin is closest to the traditional winter squash. The solid neck of a butternut squash is a practical alternative; choose a large one and cut broad lengthwise sheets.
Heat level
Medium with 6 g pul biber. For a mild batch, use 3 g mild Aleppo-style flakes in total; for more heat, use hot pul biber and increase to 8 g without changing the filling texture.
Dietary notes
This recipe contains wheat/gluten from bulgur, egg and dairy. It is not vegetarian, vegan or gluten-free.
Food safety
Keep the lamb mixture chilled until shaping, wash hands and tools after contact with raw meat, cook the filling to 71°C (160°F), and refrigerate the finished dish within 2 hours.
How to store and reheat Bitlis Katıklı Dolma
Cool and refrigerate within 2 hours in shallow covered containers at 4°C (40°F) or colder. Store the rolls and sauces separately for up to 3–4 days. Reheat the dolma to 74°C (165°F), then add cold garlic yogurt and freshly warmed pepper butter. Freeze unsauced cooked rolls for up to 2 months for best quality and thaw them in the refrigerator.
Bitlis Katıklı Dolma: questions and answers
Why is it called Katıklı Dolma?
In Bitlis usage, katık means yogurt. The registered description connects the name with the garlic yogurt served over the squash-wrapped dolma.
Can I use summer zucchini?
The Culture Portal documents fresh squash in summer and winter squash in winter. Choose a wide, firm zucchini, cut it lengthwise to 2–3 mm and salt until flexible; the color and flavor will be lighter than the winter-squash version here.
Which bulgur should I buy?
Use fine köftelik bulgur, the small-grained bulgur sold for köfte and kısır. Coarse pilaf bulgur will not bind into the traditional filling.
Can I skip the overnight rest?
For this registered-style version, no: the salted 18–24 hour rest makes raw winter-squash ribbons flexible enough to wrap without cracking. Keep them refrigerated during the rest.
