Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Turkish Beef and Rice Meatballs (Kadınbudu Köfte)
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.
tablespoons plus 1 cup peanut or canola oil, divided
large yellow onion, finely chopped
01In a 12-inch skillet over medium, heat 3 tablespoons of the oil until shimmering. Add the onion and ½ teaspoon salt; stir, then cover and cook, stirring occasionally, until the onion is softened, about 10 minutes. Transfer to a large bowl.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT