Turkish “Lady’s Thigh” Kadınbudu Kofte!
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Cuisine
Turkish
Turkish “Lady’s Thigh” Kadınbudu Kofte!
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It can be your new favorite way of cooking meatballs!
The recipe comes from Ottoman times. Interestingly, it has cooked rice, sautéed minced meat, and raw minced meat in the mixture. After the spices, it is shaped and coated with egg and deep-fried.
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Ingredients
- 500 gr. minced meat beef or mixed beef and lamb
- 1/3 cup long-grain rice or little more
- 2/3 cup water to cook the rice + 1/4 tsp salt
- 4 tbsp olive oil
- 1 onion medium-size
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp allspice optional, dried mint
- 1/4 tsp mint optional, dried mint
- 1 egg lightly whisk and use as the mixture can take
For coating the koftas:
- 1 egg
- 2-3 tbsp all-purpose flour
- 1 cup vegetable oil for frying
Instructions
Preparing The Kofte Mixture
- Add the rice to a small pan with 2/3 cup water with 1/4 tsp salt. Stir and wait until it boils. Cover loosely and simmer until rice is soaked in all the water and soft. Let it cool.
- In a medium-size pan, sauté 1 diced onion with olive oil. Add less than half of the minced meat. Continue to sauté until it is brown. Season it with salt. If there is too much fat drain it and use it in other recipes like soup or rice. Let it cool.
- In a big bowl bring together raw minced meat, cooked minced meat, spices, salt, and chopped parsley. Mix everything well.
- Add rice, and half of the lightly whisked egg and mix again until everything comes together.
- If you have time let it rest in the fridge for half an hour and shape it into oval big, a bit flattened patties.
Frying The Turkish Kadınbudu kofte (lady’s thigh meatball)
- Coating Turkish “Lady’s Thigh” Meatballs Kadinbudu Kofte with egg and flour
- Place about 3 tbsp all-purpose flour in a wide small bowl. In another bowl lightly whisk egg (If you have left some from the one you used for the mixture, add it as well)
- In a medium-size frying pan, place about 4cm high vegetable oil and heat…
- After the oil is hot dip kadinbudu koftes first in flour (make sure it is covered all the way), and next dip into the egg on both sides until it is covered.
- Fry the koftes. When you see golden color on the edges, turn it over and fry until it is a golden color on both sides, turning from time to time.
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