Kadınbudu Köfte (Lady's Thigh Meatballs)

• Olive oil150 ml
• Parsley15g fresh, chopped
• Salt1 teaspoon
• Onion1 medium
• Egg3 large
• Flour60g
• Black pepper1/2 teaspoon
• Rice50g uncooked
• Ground meat500g

How to Make It

• 1

  Rinse 50g of rice and boil it in 240ml of water for 6 minutes, until par-boiled: half-cooked and still firm in the centre, not soft. Drain well and let it cool completely. This cooling step is crucial for the meatballs to hold their shape properly.

• 2

  In a large bowl, combine 500g of ground beef (or a mix of beef and lamb). Take about one-third of this meat and brown it in a pan with 1 tablespoon of olive oil over medium heat for 5-7 minutes, breaking it up with a spoon, until cooked through and lightly caramelized. Let it cool.

• 3

  Finely chop 1 medium onion. In the same pan with 1 tablespoon (15 ml) of olive oil, sauté the chopped onion over medium heat for 5-7 minutes until soft and translucent, but not browned. Let it cool slightly.

• 4

  Now, combine the cooled raw ground meat, the cooled cooked ground meat, the cooled rice, sautéed onion, 1 large egg, 15g finely chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in the large bowl. Mix thoroughly by hand until all ingredients are well incorporated and the mixture is cohesive.

• 5

  Form the mixture into oval-shaped patties, about 2.5-3 cm thick and 7-8 cm long, resembling a lady's thigh (hence the name!). You should get about 12-15 meatballs.

• 6

  Prepare your coating: in one shallow dish, place 60g of flour; in another, whisk 2 large eggs. Gently dredge each meatball first in flour, then dip it in the whisked egg, making sure it is fully coated.

• 7

  Heat 120 ml of olive oil in a large frying pan over medium-high heat (175°C). Fry the meatballs in batches for 5 minutes per side, turning carefully, until they are golden brown and cooked through, reaching 71°C in the centre. Avoid overcrowding the pan to ensure even browning.

• 8

  Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil. Serve these delightful Kadınbudu Köfte warm, perhaps with a dollop of plain yogurt or a fresh green salad.