During a visit to Istanbul, culinary researcher and cooking instructor Banu Özden introduced us to kadınbudu köfte. The name of the dish translates, curiously, as “ladies’ thighs meatballs.” Whatever the origins of the name, the plump, flavorful pan-fried meatballs were deliciously familiar and comforting but also excitingly new. Instead of breadcrumbs, the meat for kadınbudu köfte is bound in part with cooked rice. The grains of rice maintain a pleasant presence even after the köfte are cooked. Additionally, for kadınbudu köfte, a portion of the ground meat always is cooked before it’s mixed with additional raw ground meat and other ingredients. Finally, the meatballs are coated with flour and dipped in egg before pan-frying, resulting in golden-brown exteriors with an eggy richness as well as a crustiness that contrasts the tender interiors. With sautéed onion, earthy cumin and ground cinnamon as the only seasonings, these meatballs are simple in flavor, but deliciously so. Mashed potatoes, suggested by Özden, are a perfect accompaniment.