Kadinbudu Kofte

Ingredients for 5 servings:

• 500 g minced meat (mixed beef and lamb)
• 2 small onions, finely diced
• Garlic clove(s), finely diced
• 50 g rice
• ½ bunch parsley, flat, finely or coarsely chopped
• 3 eggs
• 100 g Gouda, grated, or Kaşar
• 2 tbsp breadcrumbs
• 4 tbsp flour
• Cumin powder
• Chili flakes or, if desired, some kekik
• 1 pinch(s) cinnamon powder
• salt and pepper
• Sunflower oil or rapeseed oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Woman’s thigh meatballs

First, we recommend cooking the rice as usual, as it needs to cool down before further processing (wash the rice, bring to a boil with water in a 2:1 ratio, turn down the heat when small craters appear, turn off the stove). A tip: If you have any leftover rice from the day before, it tastes even better and should definitely be used. Pan-fry the onions and garlic with a little sunflower oil until translucent. Add half of the minced meat and fry thoroughly until the juices have drained away. In between, you can add the spices, i.e. salt, pepper, cumin, thyme, and chili flakes. Add half of the parsley and the cinnamon right at the end to preserve the flavor. Also let the browned minced meat stand to cool. Place the unprocessed half of the minced meat, the browned minced meat mixture, the cooked rice, an egg if desired, the parsley, and the grated Gouda cheese in a bowl and mix thoroughly. Season with salt and pepper if desired. Tip: If you let the mixture rest in the refrigerator for 30 minutes, it will be easier to prepare. Mix the breadcrumbs and flour in a shallow bowl, then whisk two eggs in a shallow bowl. Take small portions (the size of an egg) of the minced meat mixture into moistened hands and form them into flat patties. Dip them first in the breadcrumbs and flour mixture, then in the two beaten eggs, and fry in hot oil. Grated Gouda cheese and cinnamon are not required for this recipe, but we think it works better with them. With salad and another side dish, it easily serves five to six people. It can be served as a starter (hot or cold), or as a main course with fresh yogurt.