Kadinbudu Kofte

Ingredients for 1 servings:

• 500 g minced meat, preferably beef and lamb mixed
• 1 onion(s)
• 1 cup rice
• 2 eggs
• Allspice
• cumin
• Mint, dried
• Paprika powder
• salt and pepper
• Flour
• 1 egg yolk
• Breadcrumbs
• Oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

“Woman’s thighs”, Turkish meatballs

Add the rice to boiling, salted water and cook for 10 minutes. Drain and set aside to cool. Finely dice the onion and fry in a pan with half of the minced meat. Season with all the spices listed. Then let it cool. Mix the fried minced meat with the other half of the minced meat in a bowl. Season again and add the eggs. Mix in the rice. By using rice, you don’t need breadcrumbs or a bread roll with the meat. Let the meat mixture rest for an hour. Then you form the mixture into “lady’s thighs” (large and leg-shaped). However, since I find it easier to form smaller meatballs and they cook much faster, I always form flat, medium-sized meatballs. These are first coated in flour, dipped in egg yolk, and then coated again in breadcrumbs. Fry in plenty of fat. Tip: Since the preparation takes quite a bit of time compared to other meatballs, I like to make a batch and freeze some of the Kadinbudu Köfte. It works wonderfully.