Crispy Turkish Rice Meatballs (Kadınbudu Köfte)

Kadınbudu Köfte is one of those classic Turkish dishes that quietly holds its place in everyday home cooking. It’s not flashy, but it’s deeply familiar. Made with a mix of cooked and raw ground beef, plus a small amount of rice, these patties are soft on the inside, crisp on the outside, and incredibly satisfying.

This is the kind of recipe that’s often prepared ahead of time, shaped calmly at the kitchen counter, and fried just before serving. It works equally well for a simple family dinner or when you want to put something traditional and comforting on the table for guests. If you grew up with Turkish food, this dish probably feels instantly recognizable.

Ingredients

For the cooked mixture

• 250 g ground beef (preferably beef)

• 1 onion

• 2 tablespoons olive oil

To combine the köfte mixture

• 250 g raw ground beef

• 1/3 cup uncooked rice, cooked in about 1 to 1¼ cups water

• 1 egg

• Salt, about 1 teaspoon

• Black pepper, about 1/2 teaspoon

For coating

• All-purpose flour

• 2 eggs

• Breadcrumbs

For frying

• Sunflower oil, about 500 ml

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Instructions

Prepare the onion and cooked beef

Finely chop the onion and sauté it in olive oil over medium heat until soft and translucent. Add 250 g ground beef and cook until it releases its juices and cooks through. Remove from the heat and set aside to cool completely.

Mix the kofte

In a large bowl, combine the cooled cooked beef mixture with the raw ground beef. Add the cooked rice, egg, salt, and black pepper. Knead the mixture well for at least 5 minutes until everything is evenly combined and slightly sticky. This step is important for texture and flavor.

Shape and coat

Take small portions of the mixture and shape them into oval patties, about a few centimeters long. Coat each köfte first in flour, then dip into beaten egg, and finally coat with breadcrumbs. This triple coating gives them their signature crisp exterior.

Fry

Heat plenty of sunflower oil in a wide pan over medium heat. Fry the köfte in batches, turning carefully, until golden brown on both sides, about 4 to 5 minutes total. Transfer to a plate lined with paper towels to absorb excess oil.

Serve

Serve the köfte hot. They pair beautifully with mashed potatoes, a simple green salad, or even plain rice on the side.

Tips

• Let the cooked beef mixture cool completely before mixing, this helps the köfte hold their shape.

• Do not rush the kneading step, a well-kneaded mixture makes a noticeable difference.

• Keep the oil at medium heat, too hot and the outside browns before the inside warms through.