Kadin budu (ladies' thighs' croquettes)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Finely ground lean lamb OR- finely ground lean beef |
| 1 | cup | Boiled rice |
| 1 | medium | Onion; finely chopped |
| ½ | cup | Crumbled beyaz peynir (feta cheese) |
| ¼ | cup | Finely chopped parsley |
| 1 | teaspoon | Finely chopped dill |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | larges | Eggs |
| Plain flour; for coating | ||
| Oil; for shallow frying | ||
Directions
The Turks' appreciation of the fair sex is apparent even in the naming of recipes. Form the meat mixture with a certain voluptousness to an elongated egg shape. Don't make them too plump - we all like to be flattered, don't we? Cooking time: about 20-25 minutes in all 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.
Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1