Kitel raha is a version of stuffed meatballs that is not shaped individually: the outer mixture is spread in two layers in a pan, the filling is spread between them, and the dish is cut into diamond shapes and baked. Because it is baked rather than fried, it is lighter and can be prepared all at once for a crowd. In Diyarbakir and Mardin, it is a holiday dish baked in a tray.
Cook the ground meat in a dry skillet until it releases and reabsorbs its liquid. Add the finely chopped onion and cook until translucent. Add the coarsely chopped walnuts, isot, dried mint, and spices; stir for 2 minutes, then let cool.
Knead the bulgur, semolina, egg, and salt for 12 minutes. The mixture is ready when you can spread it in your palm and thin it without cracking.
Grease a 32 cm pan. With wet hands, spread half the mixture evenly in a 1 cm-thick layer, reaching all the corners. Thin spots will dry out in the oven, while thick spots will remain undercooked.
Spread the cooled filling evenly over the bottom layer. Take the remaining outer mixture in pieces, flatten each with wet hands, and cover the filling. Smooth the seams closed with your fingers.
Wet the knife and cut into diamond shapes, all the way to the bottom of the pan. Drizzle the melted butter over the top so it also gets into the cuts.
Bake in an oven preheated to 200°C / 390°F for 32–35 minutes. It is ready when the top is deep golden and the edges of the slices have separated.
After soaking the bulgur for meatballs in hot water, let it swell for 30 minutes. Let the pan rest for 10 minutes after baking before cutting; slices cut while hot will fall apart.
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