🇹🇷 Turkey · Food
Kadınbudu Köfte (Lady's Thigh Meatballs)
By eatmundo · July 5, 2026
Kadınbudu Köfte, or "Lady's Thigh Meatballs," is a beloved classic in Turkish cuisine. These succulent, rice-infused meatballs are gently fried to a golden perfection, offering a delightful contrast of crispy exterior and tender, savory interior. They're a comforting and flavorful main course, often enjoyed with a simple salad.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by boiling 1/2 cup (about 100g) of rice in 1 cup (240ml) of water until just tender, around 10-12 minutes. Drain any excess water 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 a little more 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, 1/4 cup 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 1/2 cup of flour; in another, whisk 2 large eggs; and in a third, place 1/2 cup of breadcrumbs (optional, some recipes skip this). Gently dredge each meatball first in flour, then dip in the whisked egg, ensuring it's fully coated.
- 7
Heat about 1/2 cup of olive oil in a large frying pan over medium heat. Fry the meatballs in batches for 3-4 minutes per side, turning carefully, until they are beautifully golden brown and cooked through. 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.
Frequently Asked Questions
What kind of ground meat is ideal for Kadınbudu Köfte?+
Medium-fat ground beef (around 20% fat) is traditionally used and recommended for its flavor and moisture. Leaner meat can make the meatballs dry.
How should the rice be prepared before being mixed into the meatball mixture?+
The rice should be par-boiled or half-cooked, not fully soft. This allows it to absorb flavors and finish cooking perfectly within the köfte while maintaining a good texture.
What is the optimal frying temperature for Kadınbudu Köfte to ensure a golden and crispy exterior without overcooking?+
Fry the meatballs in olive oil preheated to medium-high, around 175-180°C (350-360°F). This temperature quickly browns the outside while allowing the inside to cook thoroughly.
My Kadınbudu Köfte sometimes fall apart during frying. What could be the issue?+
Ensure your mixture is well-kneaded to develop the protein, and the rice is not overcooked or too wet. Chilling the formed meatballs for at least 30 minutes before frying also helps them hold their shape.
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