Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

750 g Finely ground lean lamb
-OR- finely ground lean beef
1 c Boiled rice
1 md Onion; finely chopped
1/2 c Crumbled beyaz peynir
-(feta cheese)
1/4 c Finely chopped parsley
1 ts Finely chopped dill
Salt
Freshly ground black pepper
2 lg Eggs
Plain flour; for coating
Oil; for shallow frying

Cooking time: about 20-25 minutes in all
Combine meat, boiled rice, onion and cheese, then pass
through meat grinder using fine screen. Add herbs,
salt and pepper to taste and 1 lightly beaten egg.
Mix by hand to a smooth paste. Take a generous
tablespoon of the mixture and form into an elongated
egg shape, wider at one end than the other, or into
simpler torpedo shape. Moisten hand with water to
facilitate handling. Place kadin budu into baking
dish side by side as they are finished. Beat remaining
egg well and pour over kadin budu, then turn them over
in a dish to coat them evenly with a film of egg.
Place about 1/2 cup flour in a plate and roll budu in
flour, one at a time, placing them into a frying pan
of heated oil as they are coated. Use one hand for
rolling them in the flour, keep other hand dry for
moving them to the pan.
Fry over high heat until golden brown, turning them
frequently with tongs so that they keep their shape.
Drain on paper towels and serve hot with vegetable or
salad accompaniment.

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