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Recipe: Turkish Meat Balls (Kadin Budu)

Main Dishes - Beef and Other Meats
TURKISH MEAT BALLS (KADIN BUDU)

3 eggs, divided use
1 small onion, finely chopped or grated
1 lb ground beef or lamb
1 tablespoon long grain rice
1 teaspoon olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
salt and freshly ground pepper
5/8 cup water
2 tablespoons milk
4 tablespoons butter
plain boiled rice or saffron rice (for serving)

Beat two of the eggs; set aside.

Put the onion, meat, rice, oil, parsley, mint, salt and pepper to taste in a bowl. Mix well and bind with the two eggs. Form into 12 balls. Place in a shallow pan with a lid and pour water over the balls.

Cover and simmer on low heat for about forty minutes or until the water has evaporated. Allow the balls to cool so you can handle them.

Beat the remaining egg with the milk; set aside.

Melt the butter in a frying pan.

Dip the meat balls in the egg and milk batter and then fry until golden.

Serve with plain boiled rice or saffron rice.

Source: Herbs with Everything by Sheila Howarth
MsgID: 0311064
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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