Hmmm you will wonder what is this and what language is it...... isn’t it ?
Okay it is Turkish language and these are very famous and specific Turkish patties, served as an appetizer or even as a main meal with the Turkish Bread and Salad
You know I love to know and then write the long stories behind the different dishes, where the names comes and why, but this time I decided that it is better you Google out the translation of these and read the back ground : )
Whoever named them must have had a good mind to do that :D
This I can tell you that they are really SUPER TASTY and really worth trying them at least once or twice or may be thrice, I will surely make them again and again as my Family loved it and we gobbled all the lot I had made :)
How I came to make them… I had heard its name many times and seen them behind the glass case in the Turkish restaurants. I thought they were simple patties as we usually make at home with potato or Veg and on asking “what is this?” I got the name “They are Kadin Budu”
So of course I surfed the very day to check what ingredients they have in it (never came to make them since long) and after checking many sites I planned to make them today.
I have taken the recipe from a Turkish site but have taken my own measurements so I will write down what exactly I used for these here.I made 17 patties out of this mixture.
For the Patties
350 g Mince (half half Beef/lamb)
1 big onion (tiny cubes)
4 cloves of garlic (fine chopped)
1 cup boiled white rice from yesterday
½ bunch of parsley (Chopped)
½ cup grated cheese
1 tsp salt
½ tsp cumin powder
½ tsp black pepper from the mill
½ tsp thyme
¼ tsp cinnamon powder
½ tsp red chili flakes (optional)
(I made my rusks crumbs)
*Egg for coating
*Flour to mix with the crumbs
*Oil for frying
-divide the mince in 2 halves
-cut fine cubes of the onion and chop the garlic or cut in very tiny slices
-heat some oil in the pot, fry the garlic for few seconds, and then add the onion
-fry them till light pinkish in color don’t over fry till brown!
-now add the half mince and turn and twist and fry till all opens up
-while stirring add the spices to it and keep mixing on a medium heat so the mince does not turn hard
-we don’t cook it till full, just take away when the mince looks good half done
-now add the chopped parsley in it and mix gently, then turn over all in a big bowl
-prepare the white rice, or if you have a left over, wonderful; use that!
-just warm the rice and mix and press it 2-3 times so the grains get soft, turn this over on the fried mince
-now add the rest half raw mince to the fried one with rice
-sprinkle some cinnamon on it, if you want some more red chili flakes, you can add it now
-now knead this mixture with your hands very well so all three things get good mixed up.
-in the end mix in the grated cheese.
This is how the mixture will look like when all is added.
It looks grainy : )
Keep it in the fridge for at least half an hour so it is easy to form patties when it sets.
Now grease your palm very slightly and form chubby lengthwise patties, make all of them before you toss and dip so your hands stay clean.
-now mix the flour in the crumbs in one bowl ( I crushed my rusks to make the crumbs as I find the bread crumbs too thick and they absorb too much oil or butter)
-beat 2 eggs in another bowl
-heat the oil in the frying pan
-now toss in crumbs, dip in egg and fry on a medium heat so you get an even color and also the raw mince needs time to cook!
-you will see how they fry into really fluffy and chubby patties :)
Serve with Salad and bread, I made chapatti and we had it with my home made tamarind chutney (imli ki chutney) and the Chili garlic sauce.
The taste is so delicious, they are soft yet you feel each grain in mouth, they are crispy, they are incredible!!
The tip is:
First toss in crumbs then in egg, this way we avoid the extra absorbing oil in the crumbs!
Happy cooking, do try these you’ll like it!
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