Ladies’ Thighs

Kadınbudu köfte


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

There’s no mistaking the origin of this one. A spasm of humour, passion or debauchery took over the Ottoman Palace kitchens, resulting in colourful names for certain dishes. In contrast to the meaty ladies’ thighs, images of ladies’ navels (kadın göbeği), young girls’ breasts (kız memesi) and sweetheart’s lips (dilber dudağı) were also conjured up in specific syrupy desserts.


  • 1 lb/450 g minced lamb
  • 4 oz/120 g short-grain rice, cooked
  • 1 tablespoon clarified or ordinary butter
  • 1 onion, chopped
  • ½ teaspoon köfte spice
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • big bunch of fresh parsley, finely chopped
  • salt and freshly ground black pepper
  • plain flour for coating
  • 2 eggs, beaten, for dipping
  • sunflower oil for frying


  • In a shallow pan, brown the onion in the butter. Add half of the meat and cook until all the liquid is absorbed. Stir in the rice and mix well.
  • Put the remaining half of the meat in a bowl with the parsley, the 2 eggs, the cinnamon and köfte spice, a little salt and pepper. Add the cooked meat and rice and knead well. Mould small portions of the mixture into oval shapes, flatten them and dip them in the flour.
  • Heat a thick layer of oil in a frying pan. Dip each köfte into the beaten egg and drop into the oil. Cook until firm and golden-brown on both sides. Drain on kitchen paper and serve hot.