Kadınbudu Köfte – Turkish Meatballs with Rice is one of those classic Turkish dishes mainly known and loved by regular households in Turkey. These golden, pan-fried meatballs are made with ground beef, cooked rice, onions, and a few everyday ingredients you probably already have on hand. They’re soft and tender on the inside, with a crisp coating on the outside—simple, comforting, and full of flavor.
Kadin Budu Kofte translates to “lady’s thigh meatballs,” a lighthearted reference to their shape and rich texture. It’s a simple, no-fuss recipe that’s been popular for generations—warm, familiar, and always a crowd pleaser.
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What Is Kadınbudu Köfte?
Kadınbudu Köfte is a traditional Turkish dish made from cooked and raw minced beef, mixed with cooked rice, sautéed onions, herbs, and eggs, then shaped into patties, coated in breadcrumb and egg, and lightly pan-fried. What makes it special is the unusual combination of textures—soft inside, golden and crisp outside.
You can serve it with Pomme Puree - Creamy Mashed Potatoes and a simple Coban Salatasi - Turkish Shepherd's Salad, or a bowl of Turkish Rice Pilaf (Sehriyeli Pilav), and it's perfect for both everyday dinners and casual get-togethers.
Why You’ll Love Making This Dish at Home
Kadınbudu Köfte is a simple, comforting dish that’s easy to make with basic ingredients. It doesn’t take long to cook and works well in different meals. They’re just as tasty at room temperature or straight from the fridge.
You can use it for a sit-down meal, pack it for lunch, or even tuck it into a sandwich with a bit of fresh greens and yogurt. It’s one of those recipes that quietly becomes part of your regular routine—reliable, fuss free, and always a crowd pleaser.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ground beef - A mix of cooked and raw minced meat gives the köfte a soft but firm texture. The ideal mince should have %20 fat for soft and delicious koftes. Using lean mince will make them dry and tough.
- Rice - Leftover rice works perfectly here. It replaces the breadcrumbs in this recipe, helping to bind the meat while keeping the texture light.
- Onion – Finely chopped and sautéed with half of the ground beef until soft and sweet.
- Eggs – Egg white is used in the mixture, while the egg yolk and two whole eggs are used for coating the patties.
- Breadcrumbs - Panko breadcrumbs work best for a light, flaky, and airy texture.
- Sunflower oil or light olive oil – For shallow frying.
How to Make Kadınbudu Köfte - Turkish Meatballs with Rice
Making Kadınbudu Köfte - Turkish Meatballs with Rice is very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:
Start by sautéing half of the minced beef in a pan until browned. This step gives the köfte their signature texture—a mix of cooked and raw meat. Finely chop the onion and cook it along with sautéed meat until soft and translucent.
You can add a little olive oil if the ground beef is too lean. Let them cool down for 10-15 minutes. In a large bowl, combine the cooked meat, sautéed onion, raw meat, cooked rice, salt, pepper, cumin, parsley and one egg white.
Mix thoroughly until the ingredients are well incorporated. If the mixture feels too wet, you can add a spoonful of breadcrumbs. If you have time, chill the mixture for 20–30 minutes before shaping.
With damp hands, shape the mixture into oval patties about the size of your palm. You should end up with around 20 meatballs.
Lightly dredge each köfte in breadcrumbs, then dip into beaten egg.
Heat oil in a pan and fry the köfte on medium heat until both sides are golden and crisp. It usually takes about 3–4 minutes per side. Don’t overcrowd the pan—fry them in batches if needed.
Recipe Tips From the Chef
- Use day-old rice: It holds up better and doesn’t make the mixture mushy.
- Let the mixture chill: If you have time, chill the mixture for 20–30 minutes before shaping. This helps the patties hold together during frying.
- Don’t skip the flour and egg coating: It gives that beautiful crispy crust.
- Use a neutral oil: Sunflower or light olive oil works best without overpowering the flavor.
- For delicious and juicy meatballs, use freshly ground meat with a minimum of 20% fat content. Using lean meat will make them dry and tough.
Serving Suggestions
Kadınbudu Köfte is a versatile dish that fits into many meal settings. Here are a few ways to serve it:
With Mashed Potatoes
A classic combo in many Turkish homes. The creamy mash pairs beautifully with the crisp köfte.
With Pilaf
Serve with buttery Turkish Rice (Sehriyeli Pilav). or Bulgur Pilavi(Turkish Bulgur Pilaf) for a complete and hearty meal.
With a Side of Yogurt
A spoonful of plain yogurt or a bowl of Cacik (Turkish Yogurt Dip) makes a refreshing contrast.
With Salad
Try it with a simple Coban Salatasi (Turkish Shepherd’s Salad), Greek Lettuce Salad (Maroulosalata), or a tangy Sumac Onions - Turkish Red Onion Salad to cut through the richness.
Make-Ahead and Storage Tips
Kadınbudu Köfte keeps well and is great for prepping ahead.
- Make-ahead: You can prepare the patties a few hours to two days in advance and store them in the fridge until you're ready to fry them.
- Freeze: Shape the köfte, then place them in a single layer in a container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before frying.
- Leftovers: Store any cooked köfte in the fridge in an airtight container for up to 3 days. Reheat in a pan or oven.
Recipe FAQs
It makes the köfte tender and gives them a unique texture that sets them apart.
Kadınbudu köfte includes cooked rice and onions and is dipped in flour and egg before frying.
The name means “lady’s thigh” in Turkish — it refers to their shape and rich texture.
Related Recipes
For more delicious Turkish Meatball recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Kadınbudu Köfte - Turkish Meatballs with Rice as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Kadınbudu Köfte - Turkish Meatballs with Rice
Equipment
Ingredients
For the Meatballs
- 500 g ground beef
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 egg white (egg yolk to use for the coating)
- 2 tablespoon chopped parsley
- 1 teaspoon cumin powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 100 g cooked rice (½ cup)
For the Coating
- 1 egg yolk
- 2 eggs
- ½ cup panko breadcrumbs
- ½ cup vegetable or sunflower oil for frying
Instructions
- Start by sautéing half of the minced beef in a pan until browned. This step gives the köfte their signature texture—a mix of cooked and raw meat.
- Finely chop the onion and cook it along with sautéed meat until soft and translucent. You can add a little olive oil if the ground beef is too lean.
- Let them cool down for 10-15 minutes.
- In a large bowl, combine the cooked meat, sautéed onion, raw meat, cooked rice, salt, pepper, cumin, parsley and one egg white.
- Mix thoroughly until the ingredients are well incorporated. If the mixture feels too wet, you can add a spoonful of breadcrumbs. If you have time, chill the mixture for 20–30 minutes before shaping.
- With damp hands, shape the mixture into oval patties about the size of your palm. You should end up with around 20 meatballs.
- Lightly dredge each köfte in breadcrumbs, then dip into beaten egg.
- Heat oil in a pan and fry the köfte on medium heat until both sides are golden and crisp. It usually takes about 3–4 minutes per side. Don’t overcrowd the pan—fry them in batches if needed.
Notes
- Use day-old rice: It holds up better and doesn’t make the mixture mushy.
- Let the mixture chill: If you have time, chill the mixture for 20–30 minutes before shaping. This helps the patties hold together during frying.
- Don’t skip the flour and egg coating: It gives that beautiful crispy crust.
- Use a neutral oil: Sunflower or light olive oil works best without overpowering the flavor.
- For delicious and juicy meatballs, use freshly ground meat with a minimum of 20% fat content. Using lean meat will make them dry and tough.
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