Traditional kadınbudu köfte made by kneading half-raw, half-cooked ground meat and rice together, coating in egg, and frying. Coming from Ottoman cuisine, this classic meatball is the pride of guest tables with its crisp exterior and soft interior.
Boil the washed rice with half a cup of water until the water is absorbed, then let it cool slightly.
Heat two tablespoons of vegetable oil in a pan and sauté the chopped onion, then add half of the ground meat and sauté until its liquid evaporates. Let it cool slightly.
Knead the sautéed ground meat, the remaining raw half of the ground meat, the cooked rice, two eggs, cumin, salt, and black pepper together thoroughly. Shape into walnut-sized flat meatballs.
Coat the meatballs first in flour, then in two beaten eggs. Heat the vegetable oil in a pan over medium heat and fry the meatballs until golden brown on all sides. Note: cook over medium heat so the inside cooks through as well. Drain on paper towels and serve.
Important: Pre-cooking part of the ground meat with rice for pilaf and mixing in the rest raw is what gives kadınbudu köfte its distinctive texture. Caution: Use medium heat when coating the patties in egg and frying them; too high a heat will burn the outside while the inside stays raw. Contains egg and gluten (flour).
Dipping the meatballs in beaten egg and then lightly in flour before frying makes the coating crispier. Kneading the mixture well keeps the meatballs from falling apart.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.