750 g finely ground lean lamb or- finely, ground lean beef
1 cup boiled rice
1 medium onion, finely chopped
1/2 cup crumbled beyaz peynir (feta cheese)
1/4 cup finely chopped parsley
1 tsp finely chopped dill
1 salt
1 freshly ground black pepper
2 large eggs
1 plain flour, for coating
1 oil, for shallow frying
Directions
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.
Servings: 6 servings
Kadin Budu (Ladies' Thighs' Croquettes) Recipe brought to you by Recipe Ideas
Categories: Cheese; Grain; Meat; Rice; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into ancient history, in truth as far as the Egyptians, and possibly even further than that. Interesting though that is, generally, these old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and afters, a very modern way of dining. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as parsley and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cooking, the majority of which are now in private collections. By the arrival of the twentieth century, recipe books were increasing in popularity due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Kadin Budu (Ladies' Thighs' Croquettes) recipe.
