Kadınbudu Köfte in English Woman Thigh Meatballs is a classic Turkish cuisine dish. Our language is quite interesting when it comes to giving names to the dishes. ‘Kadınbudu Köfte’ is mainly a combination of egg, flour, meat, and rice. You may think that what kind of a meatball has flour in it but to give a crisp taste and look, you need to use egg and flour in your meatballs.
The Story of Kadınbudu Köfte
Kadinbudu Köfte originates from Sivas city of Turkey. I always ask the locals about their local dishes’ history. Why did they choose that name or what is the story behind that dish? I am curious because I believe a local dish always carries stories behind its name and I love learning new things about local foods. It gives massive information about the culture and the city’s identity. This one had no exception and probably the Kadinbudu Köfte dish name is the strangest Turkish dish name I have ever heard of when I first taste it.
When I ask the locals about the story of the Kadınbudu Köfte dish, I found out funny information. They call it Kadınbudu Köfte because the meatball shape looks like a woman’s thigh. Actually, it looks like a woman’s thigh. As you see, even a local meatball dish has a story. As you know Turkey is full of history and most of the cities are as famous as Istanbul. Sivas city is one of them.
Where to eat?
If you ever visit Sivas, try 3N Sofra restaurant. They are making a great Kadinbudu Köfte dish. I have received the below recipe from its chef. I hope you like it.
- 500 gr ground beef
- 75 gr long grain rice Boiled
- 1 bunch flat leaf parsley Finely chopped
- 4 eggs
- 4 tbsp flour
- 1 onion Medium size
- 1 tbsp red pepper
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1.5 cup vegetable oil
Divide the ground beef into two equal portions. Heat the vegetable oil in a pan and add the diced onions and saute for couple of minutes until onions changes it color and soften.
Add the first half of the ground beef to the pan and saute it with onions at medium-high heat about 6 minutes. Then take the pan a side and let it to cool down.
Knead the cooled down onion and ground beef mixture with the remaining half portion ground beef in the bowl and add 1 egg, salt, red pepper, black pepper,boiled rice and finely chopped parsley and mix all.
Spread the flour on a flat plate and put a small cup of water aside to help shaping the meat balls. Beat the remaining 3 eggs into another cup for dipping the meatballs.
Shape the meatballs as big as an egg size in your palm. Make them oval shape but not too thick. Medium size thickness is fine.
After you finish shaping the meatballs; first put the meatball to the flour and then dip the floured meatball into the beaten eggs and then shallow fry about 3-5 minutes each side of the meatball until they become crispy and golden color.
Tip 1: You can increase the taste by serving with mashed potatoes.
Tip 2. You can service either hot or cold.