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Kadin Budu

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Submitted by stevegk9

Kadin budu kofte, the classic Turkish meatball of ground lamb and boiled rice studded with feta, parsley, and dill, egg-dipped, flour-coated, and fried golden. Crunchy crust outside, soft and tender within.

YIELD

2 servings

PREP

15 min

COOK

25 min

READY

40 min

Kadin budu, the playfully named Turkish lady’s thigh kofte, is a meatball with a twist: cooked rice is ground right into the lamb, giving these fried torpedoes a soft, almost creamy center under a crackly crust. Crumbled feta, parsley, and dill thread fresh, briny, herbal notes through every bite.

Texture is everything here. Passing the meat, rice, onion, and cheese through a fine grinder, or pulsing it in a food processor, blends everything into a smooth paste that holds its shape and fries up tender rather than crumbly. Bind it with one egg and season generously with salt and pepper.

The coating is what sets kadin budu apart from a plain meatball. Shape the paste into elongated ovals, roll them in beaten egg, then dredge in flour before sliding them into hot oil. Fry over high heat, turning often with tongs, so they brown evenly and hold their shape. The egg-and-flour shell crisps into a golden jacket while the inside stays moist. Drain on paper towels and serve hot with a crisp salad to cut the richness.

Chef Tips

  • Use the wet-hand, dry-hand method: one hand for moistening and shaping, the other kept dry for the flour dredge, so you don’t glue batter to your fingers.
  • Keep the oil hot and steady. Too cool and the kofte soak up grease; too hot and the crust scorches before the center warms.
  • Turn them frequently with tongs to keep that torpedo shape and brown all sides.

Variations

  • Swap lamb for lean ground beef, or use a mix of both for a milder flavor.
  • Add a pinch of cumin or Aleppo pepper for warmth and gentle heat.
  • Serve with a dollop of garlicky yogurt or a squeeze of lemon alongside.

Ingredients

750 750
GRAMS GRAMS GROUND LAMB
lean, or finely ground lean beef
1 237
CUP ML RICE
boiled
1 1
MEDIUM MEDIUM ONION
finely chopped
½ 118
CUP ML FETA CHEESE
crumbled
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
1 5
TEASPOON ML DILL WEED
finely chopped
1
X SALT *
1
X BLACK PEPPER
freshly ground *
2 2
LARGE LARGE EGGS
1
X ALL-PURPOSE FLOUR
for coating *
1
X VEGETABLE OIL
for shallow frying *

Directions

Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen.

Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste.

Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape.

Moisten hand with water to facilitate handling.

Place kadin budu into baking dish side by side as they are finished.

Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg.

Place about ½ cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated.

Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan.

Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape.

Drain on paper towels and serve hot with vegetable or salad accompaniment.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 618g (21.8 oz)
Amount per Serving
Calories 1822 43% from fat
 % Daily Value *
Total Fat 88g 135%
Saturated Fat 38g 190%
Trans Fat 0g
Cholesterol 609mg 203%
Sodium 806mg 34%
Total Carbohydrate 43g 43%
Dietary Fiber 4g 17%
Sugars g
Protein 237g
Vitamin A 21% Vitamin C 24%
Calcium 36% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
 

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