Kadin Budu or ‘Lady’s Thighs’

Name: Kadin Budu or ‘Lady’s Thighs’ (Turkish Meat Balls)
Cuisine: Turkish
Ingredients: 2 tablespoons butter; Salt and black pepper; 1 teaspoon finely chopped fresh dill (if available); Flour; 1 teaspoon olive or other cooking oil; 1 small onion, grated; 3 eggs; 500 g (1 lb) lamb or beef, minced; 1 teaspoon finely chopped parsley; 1 tablespoon uncooked rice

Turkish Meat Balls

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This interesting recipe with the enticing name reverses the usual procedure of frying the meat balls before simmering them in sauce. Its virtue lies in producing a juicy, tender combination, and then trapping it in a crisp, dry shell.

Ingredients

500 g (1 lb) lamb or beef, minced
1 tablespoon uncooke

Asia
Turkey
Main course
Mediterranean

Method

Work the meat to a smooth paste (see the recipe for koukla). Put it in a bowl with the rice, 2 eggs, the oil, grated onion, parsley and dill if available, and season with salt and pepper. Mix well and knead to a smooth paste. Take walnut-sized lumps and roll into the shape of a chicken thigh, rinsing your hands with water to prevent the meat from s