TURKISH RICE AND GROUND BEEF KOFTA RECIPE - Mom's Kadinbudu Kofta

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TURKISH RICE AND GROUND BEEF KOFTA RECIPE - Mom's Kadinbudu Kofta


In this episode, I'd like to share with you my Mom's amazingly delicious KADINBUDU KOFTE recipe. KADINBUDU Kofta, literally Lady's Thigh Kofta, is not only delicious and easy but also budget-friendly. It is a great way to use up leftover rice too! These Koftas are best when served over creamy mashed potatoes.

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INGREDIENTS:

2 cups medium-grain rice
250 gr. (1/2 pound) ground beef
1 large onion
3 eggs
2 tbsp butter
3 real tablespoonfull Powdery Dry Breadcrumbs
1 real tablespoonfull flour
1 cup parsley
Salt&pepper
1/4 tsp cumin
1 cup vegetable oil


DIRECTIONS:

Melt 2 tbsp butter in a large pan and add rinsed rice.
Add 1 tsp salt, mix and bring to a boil over medium heat.
Then cover with a lid, reduce the heat to medium-low and cook until the rice is done, for about 12-13 minutes.
To stop rice from foaming over, just open the lid for a second and put it back if needed.
Transfer the cooked rice into a big bowl and let cool.
Meanwhile grate the onion and chop the parsley.
Combine 3 real tablespoonfull breadcrumbs with 1 real tablespoonfull flour in a bowl and mix well.
When the rice is cool enough to handle easily, add 1/2 tsp or to taste salt, a lots of black pepper, "lot more" says Mom :) 1/4 tsp cumin and mix.
Add the onion, parsley and ground beef and mix again.
Then add 1 beaten egg and knead for 2-3 minutes, until the mixture is evenly combined and hold together.
"A small amount of flour may be added if it seems too moist" says Mom :)
To form the patties, take a handful of the mixture about the size of a Jumbo egg, form into an oval ball shape and flatten each slightly with your palms.
Repeat until all the mixture has been used, I have just made 22 patties.
Then dip each pattie into breadcrumbs mixture and transfer to a bowl.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Mom says: " These can be kept refrigerated for up to 1-2 days, before frying."
When ready to cook, beat 2 eggs and heat 1 cup vegetable oil in a large pan, over medium heat.
Dip pattles in beaten egg, remove excess egg and carefully place into pan.
Cook patties for 1-2 minutes on each side until ligthly browned over medium heat.
Then reduce heat and continue frying turning once, for 1-2 minutes.
Place on paper towels to drain excess oil.
And repeat with the remaining patties.
You can serve KADINBUDU KOFTA warm, at room temperature or even cold. We also like eating it cold the next day.

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